coconut curry recipe

Thai Chicken Curry with Coconut Milk is an Asian-inspired recipe that&#039;s so easy and so tasty, you&#039;d think you were eating at a fancy restaurant. If you&#039;ve ever wanted to try making Thai food before but were too scared, this is the recipe that will change your mind forever!  

Thai Chicken Curry with Coconut Milk

chicken breasts

red bell peppers, chopped

white or yellow onion, chopped

yellow curry powder

red curry paste

red pepper flakes (more to taste)

coconut milk

salt (more

water corn starch

In a large skillet over medium heat, combine chicken, peppers, and onions. Drizzle with oil, give it a good stir to coat, and cook for 6-8 minutes, stirring occasionally til chicken is just cooked through.

Sprinkle yellow curry powder over everything and stir 1 minute.

Add coconut milk, red curry paste, crushed red pepper flakes and salt. Bring to a low boil.

Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.

Taste, add more salt if needed. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired.

Chicken and okra are cooked in a creamy sauce, made with coconut milk and crunchy peanut butter, in this easy Brazilian curry recipe.

Brazilian coconut chicken curry

Vegetable oil

onion, sliced

garlic cloves, crushed

okra (from

green chilli, roughly chopped

peanut butter (we like Whole Earth)

skinless, boneless, free-range chicken thighs,

Bunch fresh coriander, chopped

basmati and wild rice, and unsalted peanuts, toasted

Heat a glug of oil in a large, deep frying pan over a medium heat. Add the onion and fry for 5 minutes. Add the garlic, okra and chilli, then fry for a further 2-3 minutes.

Stir in the peanut butter and chicken, then fry for 10-15 minutes over a high heat until the chicken changes colour and is nearly cooked through. Add the coconut milk, juice of 2 limes and half the coriander. Taste, season and add more lime juice if you think it needs it, then simmer for 5-10 minutes until the chicken is cooked through. Sprinkle with the remaining coriander, then serve with basmati and wild rice, and lime wedges. Scatter with toasted peanuts if you like.

Awaken your senses with an aromatic chicken curry using coconut milk and tender sweet potato.

Cambodian chicken curry (Samlaa khaeng phet)

lemon

4cm fresh ginger, peeled, finely chopped

French shallot,

red chilli, seeded, coarsely chopped

tsp turmeric

tsp coriander

fennel

tbsp rice bran oil

x coconut milk

chicken thigh fillets, trimmed, cut into 4cm pieces

sweet potato (kumara), peeled, coarsely chopped

milliliters Massel chicken style liquid stock

kaffir lime leaves

tbsp palm sugar

tbsp fish sauce

lime juice

basil leaves

jasmine

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You can make this Thai curry dish and freeze half so, once it&#8217;s defrosted, it&#8217;s ready to be cooked for a quick dinner later on. If you like this, you&#8217;ll love our Vietnamese recipe too; sticky pork meatballs with rice noodles

Thai meatball coconut curry

olive oil

red peppers, sliced

curry

spring onions, thinly sliced

lemongrass

lime wedges, to serve

almonds

rice,

For the meatballs

pork mince

spring onions, finely diced

Bunch of fresh coriander, leaves

ginger,

limes

In a large bowl, mix the ingredients for the meatballs. Season and, with wet hands, form into about 40 walnut-size balls. Put on a large plate and chill for 15 minutes or until needed.

Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs, in 2 batches, and fry for 10 minutes until cooked through and browned. Remove and set aside.

In the same pan, heat the remaining olive oil, add the peppers and fry for 2 minutes until softened, then add the curry paste and cook for 1 minute. Stir in the coconut milk, chillies, spring onions, lemongrass and lime juice. Gently simmer for a few minutes, then add the almonds and cook for a few minutes to warm through (add a little water if the curry sauce seems too thick).

Add the meatballs to the curry sauce and heat through. Divide half the curry among 4 serving bowls, sprinkle with coriander leaves and serve with rice and lime wedges.

Cool the remaining curry and spoon into a freezerproof container. Seal and freeze for up to 3 months. Thaw overnight in the fridge, then transfer to a saucepan and heat until the sauce and meatballs are piping hot. Serve as in step 4.

This simple spicy lamb curry recipe is perfect to double up and freeze, ready to feed a crowd at short notice.

Spiced lamb curry

sunflower oil

lamb neck fillet, trimmed and cut into bite-sized pieces

onion,

green chilli, deseeded and chopped

garlic cloves, sliced

balti paste

green beans, halved

spring onions,

milliliters lamb stock,

fish sauce

Good squeeze of lime juice,

Heat the oil in a deep frying pan over a medium-high heat, add the lamb and onion and cook for 8-10 minutes until the onions have caramelised.

Stir in the chilli, garlic and ginger and cook for 1 minute. Add the balti paste and cook for a further minute.

Stir in the coconut milk, beans, spring onions and stock, and simmer for 20 minutes until the lamb is tender. Season with fish sauce and lime juice, garnish with spring onions and serve with basmati rice.

This Thai Coconut Curry is to die for! Shrimp plus spinach, red bell peppers, and all sorts of other yummy ingredients will have you shouting from the rooftops that you found the most perfect, easy, tasty Thai dish ever.&nbsp;

Thai Coconut Curry

shrimp

carrots

red bell pepper (diced)

garlic

cayenne pepper (or

salt

baby spinach leaves

fresh basil, cilantro, onions

vegetable oil

yellow onion (finely chopped)

fresh ginger (OR 1 teaspoon ground ginger)

turmeric

thai red curry paste

sugar

lime

cooked noodles or rice

Make the sauce: Heat 1 tablespoon of the oil in a medium skillet&nbsp;over medium heat. Add the onion and cook 5 minutes, or until softened.

Add the ginger, turmeric, curry paste and sugar and stir until fragrant, about 15 seconds. Pour in the coconut milk and fish sauce. Bring to a simmer, then lower heat and cook 10 minutes to thicken slightly. Remove from the heat, stir in the lime zest and juice. Cover to keep warm.

Prepare the shrimp: Heat the remaining tablespoon oil in a large (12-inch) skillet over medium-heat. Add the carrots and stir to coat with the oil. Lower the heat, cover the pan and cook the carrots 5 minutes, until tender.

Turn up the heat to medium-high and add the red bell pepper, shrimp, garlic, cayenne and salt to taste. Cook until the shrimp are no longer pink, 2-3 minutes per side.

Add the spinach and curry sauce to the shrimp and stir until the spinach is wilted.&nbsp;Sprinkle with green onion and cilantro (or basil) and serve.

Traditional shakshuka gets an upgrade with curry spices and creamy coconut milk.

Coconut Curry Shakshuka

½ a large onion, diced

red bell pepper,

garlic clove, peeled and thinly sliced

curry powder

¾ teaspoon sweet paprika

ginger

red pepper flakes

fine sea salt

(18-ounce) jar diced tomatoes (I like Jovial brand)

cream coconut milk

eggs

cilantro or basil leaves,

lime wedges,

In a 10-inch non-reactive skillet with a lid (enamel or stainless steel), heat the olive oil over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, 8-10 minutes. Stir in the curry powder, paprika, ginger, and red pepper flakes and cook for 30 seconds. Add the salt, tomatoes, and coconut cream. Bring to a low simmer and cook, stirring occasionally, until thickened to a stew-like consistency, 10-20 minutes. Taste, adding more salt if you feel the dish needs it.

Remove the stew from the heat. Make 4 - 6 divots in the stew and crack an egg into each one. Cover the pan and return to a bare simmer. Cook until the eggs are gently set, 5-10 minutes. Serve the shakshuka topped with cilantro, a squeeze of lime juice, and plenty of bread on the side.

Dianne says, &quot;Vegetable curries are a favorite warming meal on cold days. I tend to make them with whatever stray bits of vegetables I have on hand to clean out the produce drawer of the refrigerator, but this combination of cauliflower, green beans, and carrots is my personal favorite. This is a Thai-style curry that uses red curry paste, but it can also be made with the green variety.&quot;

Vegetable Curry Recipe

neutral-flavored oil (such

onion

(14 oz) light coconut milk

vegetable stock

cauliflower florets

beans

carrots (chopped)

(15 oz) chickpeas (drained and rinsed)

spinach

Sea salt (to taste)

Black pepper (to taste)

Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, and ginger and cook until they begin to brown, about 5 minutes.

Add the light coconut milk, vegetable stock, and red curry paste to the pot and stir to combine. Add the cauliflower, green beans, carrots, and chickpeas. Bring the mixture to a boil, and then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the vegetables have softened.

Uncover the pot and stir in the spinach, continuing to simmer, while stirring frequently until the spinach wilts. Season with sea salt and black pepper to taste.

Thai-Inspired Coconut Cod with scallions, cilantro, and lime. Serve this simple skillet meal over white rice for a vibrant dinner in 30 minutes.

Thai-Inspired Coconut Cod

Kosher salt and black pepper

Tbsp. olive oil

red bell

shallots

garlic cloves, minced

Tbsp. Thai red curry paste

scallions (green onion)

cilantro, basil

white rice or rice noodles

Pat cod fillets dry with a paper towel and season generously with salt and black pepper.Heat oil in a large skillet over medium heat. Once hot, add bell pepper and shallots; cook 3 to 4 minutes, until soft. Add garlic, ginger, and red curry paste; stir to combine. Cook 2 minutes, until aromatic, and season with 1/4 tsp. salt.

Add coconut milk and fish sauce; bring mixture to a simmer. Nestle seasoned cod fillets in skillet, cover, and reduce heat to medium-low. Gently simmer for 10 to 12 minutes, until the cod is cooked through and easily flakes with a fork. Remove from heat and add fresh lime juice. Garnish with green onion and cilantro, and serve over rice or rice noodles.

This was quite nice but lacking depth of flavour. Next time I'm going to add a small amount of brown sugar and double the lime juice.

We added crushed peanuts on top which added texture.

Will make again but it needs a bit more flavour.

So delicious!! I'm already thinking of all the other veggies and proteins I can cook in this sauce.

We tried this over rice tonight with some Ling Cod and it was amazing! I also added some garlic chili crisp spice or whatever it is called, and it really made this yummy dish so spicy and warm! I really love this meal. Definitely redeems these white fish for us.

This was amazing and quick once prep is done, served with basmati rice and steamed broccoli. I think I'll try this with mussels or shrimp as well.

I meant to add tbe sauce was so yummy. I’m thinking about saving what’s left and eating it tomorrow with some shrimp and rice. 🤤 beautiful meal!

We just demolished this. Seriously, so yummy! Adam said definitely restaurant quality meal. Next time I’ll do rice instead of rice noodles (I can’t figure rice noodles out for some reason). As you know, we’ve had issues with Cod. This meal definitely redeemed cod for us! Thanks, sis

Super easy and really good. I added  carrot matchsticks and cut up fresh green beans and served over bean thread noodles. I will definitely make this again and try it with the low fat coconut milk to reduce the fat and calories. We loved this meal, thanks for the wonderful recipe!

My husband said this meal is restaurant quality! Thank you for another delicious recipe!

This was really good! I added a TBSP of the fish sauce, 2 sliced and one whole green Thai chili. I would put another TBSP of the paste next time!

This recipe was delicious easy to prepare in advance, and then cook very quickly. We ate noodles with it, again very quick to cook choice. It was the first time I had eaten a fish curry other than prawns (shrimps) as we call them in the UK. This recipe would work well with tofu or any firm white fish. I’m so happy that I came across it.

I loved this! Flavorful, fragrant, beautiful colors, and comes together quickly. I will add Siracha or Thai chilies next time for an extra kick.

My family loved this! Quick, easy, and full of flavor. I've been trying to incorporate more fish into our meal plans,  and this one will go in the regular rotation. Yum!

Just had this for lunch today &amp; it surpassed my expectations! Just the perfect amount of warmth and spice, such a comforting dish ❤️

I followed the recipe exactly and it was delicious. My family loved it. Next time I make it I will add some chili for a bit of heat but it was excellent the way it was.

This is really delicious!  The prep time takes way longer, however, because there is a lot of mincing and, of course, you have to peel the ginger.  I always use fresh ingredients and I think this recipe begs for those because of the delicate fish.  Otherwise, very quick to cook once everything is prepped, so be sure to prep everything ahead of beginning to cook.  Will definitely make this dish again.  We had it over brown rice and accompanied with a lightly dressed, simple green salad.

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Top Tags

Thai Chicken Curry with Coconut Mil...

Brazilian coconut chicken curry

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Top 9 coconut curry recipe recipes from across the web

The most viewed coconut curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Chicken Curry with Coconut Mil...

Brazilian coconut chicken curry

Cambodian chicken curry (Samlaa kha...

Thai meatball coconut curry

Spiced lamb curry

Thai Coconut Curry

Coconut Curry Shakshuka

Vegetable Curry Recipe

Thai-Inspired Coconut Cod

The most viewed coconut curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine