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
Scale
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
