Coconut Curry Recipe
If you’re craving something fragrant, creamy, and fabulously colorful for dinner tonight, this Coconut Curry is about to become your new best friend. Velvety coconut milk swirls with spicy red curry paste, crisp veggies, and tofu or chicken for a dish that’s as comforting as it is quick to pull together. It’s got that perfect Thai-inspired balance of sweet, savory, and tangy—and it’s one of those meals that brings everyone running to the table, drawn by its inviting aromas and bright flavors. Whether you’re a lifelong curry lover or just coconut curious, this is an easy weeknight dinner you’ll want to come back to again and again!
Ingredients You’ll Need
The beauty of Coconut Curry is how its simple lineup of ingredients comes together for big, bold flavor. Each component pulls its weight, from silky coconut milk to a kick of ginger—making this dish anything but ordinary!
- Coconut oil: Gives the curry a subtle, rich flavor and helps sauté the aromatics.
- Onion: Adds sweetness and depth as it cooks down in the skillet.
- Garlic cloves: Essential for a savory base that wakes up all the flavors.
- Fresh ginger: Brings a zesty note that brightens the entire dish.
- Red curry paste: The secret weapon for vibrant flavor and gorgeous color.
- Coconut milk: Lends creaminess and a signature mellow coconut vibe.
- Vegetable broth: Lightens the sauce and helps all the flavors meld.
- Soy sauce or tamari: Deepens umami and adds just the right amount of salt.
- Brown sugar: Rounds out the spice with a dash of sweetness.
- Mixed vegetables (bell peppers, carrots, green beans): Deliver crunch, color, and nutrition—whatever you have works!
- Firm tofu or cooked chicken: Adds hearty protein and soaks up the curry beautifully.
- Lime juice: Finishes the dish with a bright, tangy lift.
- Chopped fresh cilantro: The perfect fresh, fragrant garnish for serving.
How to Make Coconut Curry
Step 1: Sauté the Aromatics
Warm the coconut oil in a large skillet or saucepan over medium heat. Once it shimmers, toss in the diced onion. Sauté for 3 to 4 minutes, stirring now and then, until the onion turns soft and golden. Stir in the garlic and grated ginger, letting their aromas bloom for about a minute. This foundation will make your Coconut Curry irresistible.
Step 2: Unlock the Curry Flavor
Add your red curry paste to the pan, and cook it for a minute alongside the aromatics. This little step helps the curry paste release its deep, complex scents—don’t skip it! You’ll smell exactly why Coconut Curry is so comforting right about now.
Step 3: Build a Creamy Sauce
Pour in the coconut milk, vegetable broth, soy sauce (or tamari), and brown sugar. Stir everything together gently and bring your mixture to a lazy simmer. Watch as the sauce goes glossy and rich—this is what gives Coconut Curry that signature velvety texture.
Step 4: Add Vegetables and Protein
Now’s the fun part: Add your mixed vegetables and your protein of choice (tofu or chicken). Stir to coat everything in the beautiful sauce. Let the mixture bubble gently for about 10 to 12 minutes, or until the veggies are crisp-tender and the protein is hot and flavorful. This is where all those wonderful flavors soak in.
Step 5: Finish and Serve
Take the pan off the heat and stir in the lime juice for a pop of fresh acidity. Taste and adjust the seasoning if needed. Scoop your Coconut Curry over fluffy steamed rice and shower it with fresh cilantro just before serving. Pure happiness!
How to Serve Coconut Curry
Garnishes
A handful of chopped cilantro brings a fresh herbaceous note that’s just irresistible atop Coconut Curry. You can also sprinkle on sliced green onions or a pinch of crushed peanuts for extra crunch and flavor. If you love a little heat, a few red chili slices or a scatter of chili flakes are fantastic finishing touches.
Side Dishes
Nothing beats serving Coconut Curry over a bed of hot, fluffy jasmine or basmati rice to soak up all the luscious sauce. For something a little different, try it with quinoa or warm naan bread on the side—it’s perfect for sopping up every last drop!
Creative Ways to Present
Turn dinner into a colorful spread by serving your Coconut Curry family-style in a big, vibrant bowl surrounded by extra garnishes. Or try dividing it into individual bowls with a wedge of lime perched on the rim. For parties, serve it over coconut rice in smaller cups for a delicious Thai-inspired starter.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Curry stores like a dream! Just let it cool a bit, then transfer it to an airtight container and refrigerate for up to 4 days. The flavors only deepen and improve, making this recipe ideal for meal prep and busy weeknights.
Freezing
You can absolutely freeze Coconut Curry. Cool it fully, portion it into freezer-safe containers, and freeze for up to 2 months. When you’re ready for a curry fix, thaw it overnight in the fridge or gently reheat straight from frozen on the stovetop.
Reheating
To reheat, simply transfer the Coconut Curry to a saucepan over medium-low heat, adding a splash of water or coconut milk if it looks too thick. Warm until steaming and piping hot. Alternatively, use the microwave in 30-second bursts, stirring gently to distribute the heat.
FAQs
Can I use other vegetables in Coconut Curry?
Definitely! Coconut Curry is wonderfully flexible—try broccoli, zucchini, snap peas, cauliflower, or even sweet potatoes. Just adjust the cooking time as needed for your chosen veggies.
What’s the best protein to use?
Firm tofu makes the recipe vegan and soaks up the curry sauce, while cooked chicken offers that classic Thai-style taste. Chickpeas, shrimp, or tempeh work very well, too—the choice is yours!
Is Coconut Curry spicy?
The spice level depends on your red curry paste and how much you use. For a milder Coconut Curry, start with less curry paste, or add a splash of coconut milk at the end to mellow things out. If you like things hot, a pinch of chili flakes or an extra spoonful of curry paste will do the trick.
Can I make Coconut Curry ahead of time?
Absolutely! In fact, making Coconut Curry a day ahead lets the flavors meld beautifully. Simply store in the fridge and gently reheat before serving.
Is this recipe gluten-free?
Yes, as long as you use tamari instead of soy sauce and check your curry paste for hidden gluten-containing ingredients, Coconut Curry is perfect for a gluten-free diet.
Final Thoughts
If you’re searching for a dish that’s comforting, adaptable, and a total crowd-pleaser, this Coconut Curry checks all the boxes. It’s easy to customize, a breeze to prepare, and honestly, the flavors are hard to beat. Give it a try—you’re about to fall in love with your new go-to weeknight favorite!
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Coconut Curry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Coconut Curry recipe is a flavorful and aromatic dish that is perfect for a quick and satisfying meal. Whether you choose tofu or chicken as your protein, the creamy coconut milk base and Thai-inspired red curry paste create a harmonious blend of spices and vegetables.
Ingredients
For the Coconut Curry:
- 1 tablespoon coconut oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- 2 cups mixed vegetables (e.g., bell peppers, carrots, green beans)
- 1 block (14 oz) firm tofu or 2 cups cooked chicken (cubed)
- 1 tablespoon lime juice
- chopped fresh cilantro for garnish
Instructions
- Heat the coconut oil: In a large skillet or saucepan over medium heat, heat the coconut oil.
- Cook onion: Add the diced onion and cook until softened, about 3–4 minutes.
- Add garlic and ginger: Stir in the garlic and ginger, cooking for 1 more minute until fragrant.
- Stir in curry paste: Add the red curry paste and cook for another minute.
- Pour in liquids: Add the coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a gentle simmer.
- Add vegetables and protein: Add mixed vegetables and tofu or chicken. Simmer for 10–12 minutes.
- Finish and serve: Stir in lime juice, adjust seasoning, and serve hot over rice, garnished with cilantro.
Notes
- Customize with your favorite vegetables or protein.
- Chickpeas or shrimp work well too.
- For extra heat, add a pinch of chili flakes.
- This curry is great for meal prep and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 0mg
