If you’re on the hunt for a cozy, flavor-packed dinner that comes together in a flash, you have to try this Coconut Curry. Silky coconut milk mingles with aromatic spices, crisp vegetables, and hearty chickpeas for a dish that’s both comforting and vibrant. Whether you’re new to curry or a longtime fan, this recipe is as easy as it is flexible, perfect for weeknights but bold enough to impress at your next gathering. It’s a true celebration of Thailand-inspired flavors, ready to warm you from the inside out!
Ingredients You’ll Need
Every ingredient in this Coconut Curry has a starring role, building layers of flavor, color, and texture. Simple pantry staples and fresh produce come together for a dish that feels special yet completely doable, even on your busiest night.
- Coconut oil: Sets a rich, aromatic base and enhances the coconut flavor throughout the curry.
- Yellow onion: Adds sweetness and depth to the sauce once sautéed until soft and golden.
- Garlic: Brings a bold, savory punch that’s essential for any good curry.
- Fresh ginger: Lends a zesty warmth and fresh bite that pairs beautifully with coconut milk.
- Red curry paste: The heart of the dish, infusing it with a blend of chili, lemongrass, and spice.
- Ground turmeric: Gives a gorgeous golden color and subtle earthiness to the sauce.
- Ground cumin: Adds a nutty, aromatic hint that deepens the overall flavor.
- Chili flakes (optional): For those who like a gentle kick of heat—add more or less to taste!
- Full-fat coconut milk: The creamy foundation of this Coconut Curry, making the sauce luscious and rich.
- Vegetable or chicken broth: Thins the sauce just enough without sacrificing flavor.
- Soy sauce or tamari: Offers a savory, umami backbone and balances the sweetness of coconut milk.
- Lime juice: Brightens everything up with a fresh, tangy finish.
- Mixed vegetables: Bell peppers, carrots, and broccoli add crunch, color, and nutrition—use whatever you love!
- Chickpeas (or diced chicken): Provide protein and heartiness; chickpeas keep it vegan, but chicken works great too.
- Fresh cilantro and lime wedges: Essential for garnish, bringing a burst of color and freshness.
- Cooked jasmine or basmati rice: The perfect fluffy base to soak up every drop of curry.
How to Make Coconut Curry
Step 1: Sauté the Aromatics
Start by heating the coconut oil in a large skillet or pot over medium heat. Add the diced onion and let it cook for 4 to 5 minutes, stirring occasionally. You’ll know it’s ready when the onion turns soft, golden, and just slightly translucent. This gentle sautéing draws out sweetness and forms a flavorful base for your Coconut Curry.
Step 2: Add Garlic and Ginger
Next, stir in the minced garlic and freshly grated ginger. Cook them for about 30 seconds, just until the kitchen smells absolutely irresistible. Keep an eye out here—garlic can burn quickly, and you want it fragrant, not crispy!
Step 3: Toast the Spices
Sprinkle in the red curry paste, turmeric, cumin, and chili flakes (if you like a little heat). Stir constantly for about a minute. Toasting the spices and paste like this is the secret to unlocking their deepest flavors, making the Coconut Curry taste vibrant and complex right from the start.
Step 4: Build the Sauce
Pour in the full can of coconut milk, broth, soy sauce (or tamari), and that all-important splash of lime juice. Stir everything together until the sauce looks creamy and beautifully blended. Bring it to a gentle simmer, letting all the flavors meld together.
Step 5: Add Vegetables and Protein
Now, pile in your mixed vegetables and chickpeas (or chicken, if you prefer). Let the curry simmer for 10 to 15 minutes, stirring occasionally. The veggies should become tender but still vibrant, and the sauce will thicken slightly, coating everything in a silky blanket.
Step 6: Taste and Adjust
Before serving, taste your Coconut Curry and adjust the seasoning if needed. A little extra lime juice or a pinch of salt can really make the flavors pop. Serve it piping hot over a bed of fluffy rice, and don’t forget those final flourishes of cilantro and lime wedges!
How to Serve Coconut Curry
Garnishes
Fresh cilantro and a few lime wedges are classic, but you can also sprinkle on sliced green onions, toasted coconut flakes, or even a few chopped peanuts for extra crunch. These finishing touches add both color and a burst of fresh flavor to every bowl of Coconut Curry.
Side Dishes
This Coconut Curry is made for rice—jasmine or basmati are both dreamy. You can also serve it with warm naan or roti for scooping up that luscious sauce. For a lighter touch, try a crisp cucumber salad or a quick pickled veggie medley alongside.
Creative Ways to Present
For a fun twist, serve your Coconut Curry in a hollowed-out pineapple boat or individual coconut bowls for a tropical vibe. Or, ladle it over cooked noodles for a Thai-inspired curry noodle bowl. It’s a feast for the eyes and taste buds!
Make Ahead and Storage
Storing Leftovers
Let your Coconut Curry cool to room temperature before transferring it to airtight containers. It keeps well in the fridge for up to 4 days, making it perfect for meal prep or next-day lunches. The flavors deepen overnight, so leftovers taste even better!
Freezing
If you’re planning to freeze, portion the cooled curry into freezer-safe containers or bags. It’ll stay fresh for up to 2 months. When freezing, leave a bit of extra space in the container, as the coconut milk sauce may expand slightly.
Reheating
To reheat, simply warm the Coconut Curry gently in a saucepan over medium-low heat, stirring occasionally until hot. If the sauce has thickened in the fridge or freezer, just add a splash of broth or water to loosen it up. Microwave reheating also works well for single servings.
FAQs
Can I use light coconut milk instead of full-fat?
Absolutely! Light coconut milk will result in a thinner, less creamy sauce, but the Coconut Curry will still taste delicious. If you want to keep some richness, try mixing light and full-fat coconut milk.
What vegetables work best in this curry?
Almost any vegetable you love can find a home in Coconut Curry. Bell peppers, carrots, broccoli, snap peas, and zucchini are all fantastic. Just remember to cut them into similar-sized pieces for even cooking.
Is this recipe spicy?
With just a tablespoon of red curry paste and an optional sprinkle of chili flakes, this Coconut Curry has a gentle warmth but isn’t overly spicy. To increase or decrease the heat, simply adjust the amount of chili flakes or curry paste to your preference.
Can I make this curry with a different protein?
Definitely! Chickpeas keep it vegan and hearty, but diced chicken, shrimp, tofu, or even beef can all be swapped in. Just make sure your protein is cooked through before serving.
How can I make the curry even creamier?
For an extra luxurious Coconut Curry, stir in a spoonful of peanut butter or a splash of coconut cream right at the end. It thickens the sauce and adds an irresistible richness.
Final Thoughts
This Coconut Curry is the kind of recipe that quickly becomes a staple—easy, endlessly adaptable, and always a crowd-pleaser. Give it a try and let your kitchen fill with the irresistible aromas of coconut, spice, and fresh herbs. I promise, once you taste how comforting and vibrant it is, you’ll be making it on repeat!
Print
Coconut Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Non-Vegetarian
Description
This vibrant and creamy Coconut Curry recipe combines rich coconut milk with fragrant spices and fresh vegetables, making it a delicious and nutritious vegan and gluten-free main course. It’s easy to prepare on the stovetop, perfect for a wholesome weeknight dinner or meal prep.
Ingredients
Base Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Seasonings
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
Liquids
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable or chicken broth
Main Ingredients
- 2 cups mixed vegetables (like bell pepper, carrots, broccoli)
- 1 can (15 oz) chickpeas, drained and rinsed (or diced chicken)
Garnish and Serving
- Fresh cilantro for garnish
- Lime wedges for garnish
- Cooked jasmine or basmati rice for serving
Instructions
- Heat the base ingredients: In a large skillet or pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent, creating a flavorful foundation for the curry.
- Add aromatics: Stir in the minced garlic and grated ginger and cook for another 30 seconds until fragrant, enhancing the curry’s depth of flavor.
- Toast the spices: Add the red curry paste, ground turmeric, ground cumin, and optional chili flakes. Stir continuously for 1 minute to toast the spices, releasing their vibrant aromas.
- Combine liquids and seasonings: Pour in the coconut milk, vegetable or chicken broth, soy sauce or tamari, and lime juice. Stir until the sauce is smooth and well combined. Bring the mixture to a gentle simmer to meld the flavors.
- Add vegetables and protein: Incorporate the mixed vegetables and chickpeas (or diced chicken) into the simmering sauce. Cook for 10–15 minutes until the vegetables are tender and the curry thickens slightly.
- Adjust seasoning and serve: Taste the curry and adjust seasoning with additional lime juice or salt if needed. Serve hot over cooked jasmine or basmati rice, garnished with fresh cilantro and lime wedges for a bright finish.
Notes
- Customize with your favorite vegetables or proteins like shrimp, tofu, or beef for variety.
- For an extra creamy curry, add a spoonful of peanut butter or extra coconut cream.
- This dish keeps well in the refrigerator for up to 4 days and freezes beautifully for convenient meal prep.
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 390
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
