coconut milk curry

This Vegan Coconut Curry with crispy tofu, sweet potato, and broccoli is quick and easy to make, filling and the ideal weekday meal. It's best served with basmati rice.&nbsp;

Vegan Coconut Curry with Crispy Tofu

broccoli florets

sweet potato ((cubed))

oz full-fat coconut milk

red curry paste

spinach

salt

oz firm tofu

all-purpose flour cornstarch

canola oil

For the crispy tofu: Cut the tofu in cubes. Add the all-purpose flour and salt in a large bowl. Add the tofu to the bowl and toss carefully until all the tofu cubes are coated. Bring a large pan with canola oil to high heat, toss in the tofu. Let it cook on each side until browned and crispy. Remove the tofu from the pan and set aside.

Wash and cut the broccoli. Peel and cube the sweet potato.

In a small pot add water, cook the sweet potato until soft. Steam the broccoli on top.

Add the drained sweet potato, broccoli, and fresh spinach to a large pan on medium heat. Leave it to cook on medium heat until the spinach has wilted. Then lower the heat and add in the coconut milk and curry paste. Mix well so that the curry paste dissolves. Heat until all warmed up. Add salt to taste and the crispy tofu.

The curry is best served with a side of basmati rice.

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,

coconut milk

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.

Thai Red Curry with Shrimp and Vegetables is served with infused rice for the most flavorful and easiest curry ever! It&#x27;s filled with vegetables, the most aromatic and delicious red curry-coconut milk broth, and the rice is infused with star anise and cardamom for even more flavor! The curry comes together in minutes, and you won&#x27;t be able to stop using this method for making the best rice ever!

Thai Red Curry with Shrimp, Vegetables, and Infused Rice

water

basmati rice

cardamom pods, crushed

star anise pods*

coconut oil

garlic,

ginger

scallions, thinly sliced

shallot,

Thai red curry paste*

(14.5 ounce) cans full-fat coconut milk*

pepper

shrimp,

yellow bell pepper, very thinly sliced

broccoli crown,

carrots,

lime

juice of 1 lime

soy sauce

cilantro,

basil

scallions

lime wedges

Begin by making the rice. Bring the water to a boil in a medium saucepan (that has a lid). Once boiling, add the rice, cardamom pods, star ansie pods, and salt. Stir to combine. Cover and reduce heat to medium-low. Cook for 15-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork and discard cardamom and star anise pods.

While the rice is cooking, make the curry. Heat a large, deep skillet over medium-high heat. Add the coconut oil. Once hot, add the garlic, ginger, and a pinch of salt and sauté for 30 seconds to 1 minute, or until fragrant. Add the scallions and shallot and sauté for another 2 minutes. Add the curry paste and cook for an additional 1-2 minutes, stirring constantly to prevent it from burning.

Add the coconut milk, salt, and pepper. Increase heat to high and bring to a boil. Once boiling, add the shrimp, bell pepper, broccoli, and carrots. Reduce heat slightly and simmer for 2-3 minutes, or until shrimp are cooked through and vegetables are cooked to your liking.

Remove from heat, let cool for a minute or two, and stir in lime zest, lime juice, and soy sauce. Season to taste with additional salt and pepper if desired. Serve the curry over the infused rice, and garnish with extra cilantro, Thai basil, and scallions. Serve with lime wedges.

Insanely easy chicken vegetable curry with coconut milk and red curry paste. So flavorful and so perfect for a weeknight dinner.

Easy Chicken Vegetable Curry

olive oil

chicken

(15 oz.) can unsweetened coconut milk, full fat

Tbsp. red curry paste

peanut butter

Tbsp. low-sodium soy sauce

green beans, ends trimmed + chopped

red bell pepper,

Fresh cilantro, chopped

Green onions, chopped

Kosher salt and fresh black pepper

In a large saute pan, heat oil over medium-high heat. Add chicken, season with salt and pepper, to taste, and cook until no longer pink on the outside.

Stir in coconut milk, curry paste, peanut butter, and soy sauce.

Add green beans, bell peppers, and carrots. Season with salt and pepper, to taste. Bring to a simmer, reduce heat, and simmer, partially covered until vegetables are tender, about 10-15 minutes. Last 5 minutes of cooking, uncover and continue to simmer until the liquid has slightly reduced. 

Stir in chopped cilantro and green onions. Serve over rice.

I was actually really hoping that you post this curry recipe. I need to try it!

Made this earlier this week and very much enjoyed it :) Thanks for a new easy recipe!

This recipe was so good! My husband said it was one of his favorites. I did add 2 bulbs of garlic and a half a red onion once the chicken was browned a bit but only because I can’t cook anything without it ????. Would have been great even without!

Thanks for sharing this!!

Katya, you did it again!  I love using your recipes!  This chicken curry with vegetables is delicious!  I've made it several times using your recipe and also trying it with different veggies (sugar snap peas, broccoli, etc.) and we love it every time!  Keep them coming!

This curry dish was soo delish! Even my picky adult son really enjoyed it. So glad I found your recipes.Hope to enjoy manny more of them in the future.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1630933487/jlwbnssogzgjl8giersm.mp4

Insanely easy chicken vegetable curry with coconut milk and red curry paste. This one-pan meal comes together in a cinch! It's perfect for busy weeknights.

Chicken Korma with coconut milk and cashews - a rich and creamy curry that's mildly spiced and easy to make! Serve over cauliflower rice for a hearty and healthy low carb meal! | Gluten Free + Paleo + Whole30

Chicken Korma with Coconut Milk

chicken breasts

brown onions (one quartered and another chopped)

garlic, crushed

ginger,

cumin

corriander

turmeric

garam masala

chili

full fat unsweetened coconut milk or coconut cream

chicken stock

raw cashews

cilantro

Heat 1 tablespoon of the coconut oil in...

Heat 1 tablespoon of the coconut oil in a large pan or skillet. Add the chicken and cook on a medium heat for about 5 minutes stirring occasionally until almost fully cooked through. Transfer the chicken to plate or bowl and set aside. 

Add the quartered onion (saving the other chopped...

Add the quartered onion (saving the other chopped onion for later), the garlic, ginger and water to a blender or small food processor and blend into a puree. Set aside momentarily. 

Add the remaining 1 tablespoon coconut oil to...

Add the remaining 1 tablespoon coconut oil to the same pan you used to cook the chicken. Once warm add the chopped onions and sauté the onions for 10 minutes until soft and browned. 

Stir in the onion, garlic & ginger puree...

Stir in the onion, garlic & ginger puree along with the cumin, coriander, turmeric garam masala and chili powder. Cook 1 minute.

Add the coconut milk (or cream) and chicken...

Add the coconut milk (or cream) and chicken stock and let simmer for at least 5 minutes. Let the mixture reduce down and thicken slightly. 

Add the chicken to the pan along with...

Add the chicken to the pan along with the cashews and cook another 5 minutes until the chicken cooked through and piping hot.

Garnish with fresh cilantro and more cashews if...

Garnish with fresh cilantro and more cashews if you'd like and serve hot over rice.

How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap.

Sri Lankan Coconut Chicken Curry

Brown (Yellow) Onion, Sliced

Garlic Cloves, Minced

(0.8 ounces)

(1.6lbs) - Chicken Thigh

Smoked Paprika

Cardamom Pods

¾ Cup (180 milliliters) - Chicken Stock or Vegetable Stock

(0.4 ounces) - Desiccated Coconut (Optional)

Cups (500 milliliters) - Coconut Milk

Seasoning To Taste

Roasted & Chopped Cashew Nuts

Coriander (Cilantro)

Cup (200 grams)

Kaffir Lime Leaves (Optional)

Sea Salt Flakes To Taste

Marinate Chicken

In a large bowl, add the chicken thigh, sliced onion, minced garlic &amp; ginger &amp; 1 tsp (10ml) of coconut oil, mix to combine. Cover &amp; marinate for a minimum of 30 minutes up to 24 hours.

Sear Chicken

Heat 2 Tbsp (50g) of coconut oil in a large high rimmed pan or pot over medium-high heat. Add in the chicken thigh, leaving the remaining ingredients in the marinating bowl &amp; sear for 3 minutes on both sides until golden. Remove &amp; place on a plate to rest for the time being. Do it in batches if need be.

Saute Onion &amp; Spices

In the same pan or pot, add the remaining marinating ingredients as well as the ground cumin, ground coriander, ground cloves, smoked paprika, turmeric &amp; cardamom pods. Saute for 3 minutes, mixing regularly.

Curry Sauce

Add in the coconut milk, chicken stock &amp; desiccated coconut (optional), mix to combine &amp; bring to a simmer. Once simmering, add in the seared chicken along with any resting juices &amp; mix to combine. Reduce heat to low &amp; simmer for 25 minutes, stirring occasionally.

Finish &amp; Serve

After 25 minutes, check the curry for seasoning, adjusting if necessary, mix to combine &amp; remove from the heat. Serve the curry with rice (below) &amp; garnish with cashew nuts, spring onion (scallion), coriander (cilantro) &amp; chilli. Dig in.

Cook Rice

Place a large saucepan over high heat. Add in the rice, cold water, kaffir lime leaves &amp; sea salt flakes &amp; mix to combine. Bring to a boil, reduce heat to low, cover &amp; cook for 14 minutes undisturbed. After 14 minutes, turn off the heat but leave the lid on for 4 more minutes then remove. Remove &amp; discard the kaffir lime leaves, fluff the rice with a fork &amp; serve with the curry.

Top 6 coconut milk curry recipes from across the web

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

Top Tags

Vegan Coconut Curry with Crispy Tof...

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Top 6 coconut milk curry recipes from across the web

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

Top Tags

Vegan Coconut Curry with Crispy Tof...

Brazilian coconut chicken curry

Thai Red Curry with Shrimp, Vegetab...

Easy Chicken Vegetable Curry

Chicken Korma with Coconut Milk

Sri Lankan Coconut Chicken Curry

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