Are you a fan of rich, creamy curries that transport your taste buds to exotic destinations? Look no further! In this article, we’ll be exploring 18 mouth-watering curry recipes that incorporate the velvety goodness of coconut milk. From classic Thai green curry to spicy Jamaican curry goat, and from comforting lentil curry to indulgent beef panang curry, these dishes are sure to tantalize your taste buds.
Whether you’re a curry novice or a seasoned pro, our collection of creamy coconut milk-based curries has something for everyone. With options ranging from vegan and vegetarian to meat-lovers’ delights, you’ll find the perfect recipe to satisfy your cravings.
So, without further ado, let’s dive into the world of coconut milk curries!
Thai Green Curry with Coconut Milk and Vegetables
Experience the bold flavors of Thailand with this creamy and aromatic green curry recipe. This dish is perfect for a quick and delicious dinner that’s packed with nutrients and flavor.
Ingredients:
– 2 cups mixed vegetables (bell peppers, carrots, bamboo shoots, etc.)
– 1/2 cup coconut milk
– 2 tablespoons Thai green curry paste
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the curry paste and cook for 1-2 minutes, or until fragrant.
5. Add the mixed vegetables, coconut milk, and diced tomatoes. Season with salt and pepper to taste.
6. Bring the mixture to a simmer and let cook for 10-15 minutes, or until the vegetables are tender.
7. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Spicy Red Curry Chicken with Coconut Milk
This recipe combines the bold flavors of Thai red curry paste with the creaminess of coconut milk, served with succulent chicken and crunchy vegetables. A perfect blend of spicy and sweet, this dish is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook until fragrant, 30 seconds.
3. Add chicken; cook until browned, about 5 minutes.
4. Stir in curry paste; cook for 1 minute.
5. Pour in coconut milk; bring to a simmer.
6. Add mixed vegetables; cook until tender, about 3-4 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Coconut Milk Fish Curry with Lemongrass
This rich and aromatic curry combines the flavors of coconut milk, lemongrass, and fish, creating a delightful Southeast Asian-inspired dish perfect for a quick weeknight meal.
Ingredients:
– 1 pound firm white fish (such as tilapia or cod), cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk
– 1 cup water
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add fish and cook until browned, about 3-4 minutes. Remove from skillet.
2. In the same skillet, add lemongrass, garlic, and ginger. Cook, stirring occasionally, until fragrant, about 1 minute.
3. Stir in curry powder, salt, and pepper. Cook for 1 minute.
4. Add coconut milk and water to the skillet. Bring to a simmer.
5. Return fish to the skillet and cook until cooked through, about 5-7 minutes.
6. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 15-20 minutes
Vegan Sweet Potato and Chickpea Curry with Coconut Milk
This creamy and aromatic curry is a perfect blend of sweet potatoes, chickpeas, and coconut milk, making it a delicious and comforting vegan meal.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add sweet potatoes, chickpeas, coconut milk, salt, and pepper. Stir well to combine.
5. Bring the mixture to a simmer, then reduce heat to low and let cook for 20-25 minutes or until the sweet potatoes are tender.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Panang Curry with Beef and Coconut Milk
A rich and creamy Thai-inspired curry that combines tender beef, crunchy peanuts, and the warmth of spices, all swirled together with a velvety coconut milk sauce.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Panang curry paste
– 2 cups coconut milk
– 1 cup water
– 1/4 cup chopped peanuts
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large wok or Dutch oven over medium-high heat.
2. Add beef, onions, garlic, and ginger; cook until the beef is browned and the onions are translucent.
3. Add curry paste; cook for 1 minute, stirring constantly.
4. Pour in coconut milk and water; bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the beef is tender.
6. Stir in peanuts and season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Jamaican Curry Goat with Coconut Milk
Experience the rich flavors of Jamaica with this aromatic curry dish, featuring tender goat meat cooked in a creamy coconut milk sauce. This recipe is perfect for special occasions or cozy nights in.
Ingredients:
– 1 pound goat meat (or beef), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add goat meat and cook until browned, about 5-7 minutes.
4. Pour in coconut milk and stir to combine. Bring mixture to a simmer.
5. Reduce heat to low and let curry simmer, covered, for 1 1/2 hours or until goat is tender.
6. Season with salt and black pepper to taste. Garnish with cilantro leaves.
Cooking Time: 1 hour 30 minutes
Coconut Milk Lentil Curry with Spinach
This creamy and nutritious curry is a perfect blend of Indian-inspired flavors and healthy ingredients. Aromatic spices, tender lentils, and wilted spinach come together to create a deliciously comforting dish.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Optional: red chili flakes or hot sauce for added heat
Instructions:
1. Cook lentils according to package instructions. Drain and set aside.
2. In a large pan, sauté onions and garlic until softened. Add cumin, curry powder, and turmeric; cook for 1 minute.
3. Stir in diced tomatoes, coconut milk, and cooked lentils. Bring to a simmer.
4. Reduce heat to low and let curry cook while you wilt spinach leaves in the pan with a splash of water.
5. Combine cooked spinach into the curry and season with salt and pepper to taste.
6. Serve hot over rice or with naan bread.
Cooking Time: 30-40 minutes
Massaman Curry with Tofu and Coconut Milk
This Massaman curry recipe is a flavorful and aromatic blend of spices, coconut milk, and tender tofu. Perfect for a quick and satisfying meal.
Ingredients:
– 1 block firm tofu, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Massaman curry paste
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (bell peppers, carrots, and potatoes)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until caramelized.
2. Add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
3. Add tofu and cook until golden brown. Remove from pan and set aside.
4. Add coconut milk and mixed vegetables to the pan. Simmer for 10-15 minutes or until vegetables are tender.
5. Return tofu to the pan and season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Malaysian Chicken Curry with Coconut Milk and Potatoes
This rich and creamy curry is a popular dish in Malaysian cuisine, perfect for a cozy night in. Aromatic spices and tender chicken come together with the comforting warmth of coconut milk and potatoes.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium-sized potatoes, peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from pan.
2. Add onion, garlic, and ginger; sauté until onion is translucent.
3. Add cumin, curry powder, and turmeric; stir for 1 minute.
4. Add potatoes and coconut milk; bring to a simmer.
5. Return chicken to the pan and season with salt and pepper.
6. Reduce heat to low and let cook for 20-25 minutes or until potatoes are tender.
Cooking Time: 30-40 minutes
Coconut Milk Shrimp Curry with Basil
This flavorful and aromatic curry is a perfect blend of Indian-inspired spices, rich coconut milk, and succulent shrimp. Serve over fluffy rice or with naan bread for a satisfying meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 1 cup chicken or vegetable broth
– Salt and pepper to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, ginger, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add shrimp and cook until pink, about 2-3 minutes per side.
5. Stir in coconut milk and broth; bring to a simmer.
6. Reduce heat to low and let curry simmer for 10-15 minutes or until the sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Garnish with chopped basil leaves before serving.
Cooking Time: 20-25 minutes
Vegetable Korma with Coconut Milk and Cashews
This creamy and flavorful Vegetable Korma is a popular Indian-inspired dish that’s perfect for a weeknight dinner. A rich coconut milk sauce coats tender vegetables and crunchy cashews, making it a satisfying meal for any occasion.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (such as broccoli, cauliflower, and potatoes)
– 1 can (14 oz) coconut milk
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 1/4 cup cashews, chopped
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, bell pepper, and carrot; cook until tender, about 5 minutes.
3. Add mixed vegetables and cook until they’re tender-crisp, about 5 minutes more.
4. Stir in curry powder, cumin, cinnamon, salt, and pepper.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to medium-low and let sauce thicken slightly, about 10 minutes.
7. Stir in cashews and cook for an additional minute.
8. Serve hot, garnished with cilantro.
Cooking Time: About 25-30 minutes
Coconut Milk Pumpkin Curry with Chickpeas
This recipe combines the warmth of curry spices, the comfort of pumpkin, and the creaminess of coconut milk to create a delicious and nutritious dish. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) pumpkin puree
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 cup coconut milk
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute.
4. Stir in pumpkin puree and chickpeas. Cook for an additional 2-3 minutes.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let cook for 15-20 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Yellow Curry with Chicken and Coconut Milk
This vibrant yellow curry is a staple of Thai cuisine, with the richness of coconut milk and the bold flavors of spices. This recipe combines tender chicken with a fragrant and creamy sauce, perfect for serving over steamed rice or noodles.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 cup yellow curry paste
– 2 cups coconut milk
– 1 can (14 oz) diced tomatoes
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Stir in curry paste and cook for 1 minute.
4. Pour in coconut milk, diced tomatoes, and fish sauce (if using). Bring to a simmer.
5. Reduce heat to low and let curry simmer for 20-25 minutes or until chicken is cooked through and sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 30-40 minutes
Coconut Milk Eggplant Curry with Turmeric
This vibrant curry brings together the rich flavors of coconut milk, warm spices, and tender eggplant. Perfect for a comforting weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, coriander, and turmeric; cook for 1 minute.
4. Add eggplant and cook until tender, about 5-6 minutes.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Burmese Coconut Milk Chicken Curry
This rich and creamy curry is a staple of Burmese cuisine, made with tender chicken, aromatic spices, and the luxurious addition of coconut milk. Serve over steamed rice or with naan bread for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili flakes
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until golden brown, about 5 minutes.
3. Add garlic, ginger, cumin, coriander, turmeric, and chili flakes; cook for 1 minute.
4. Add chicken and cook until browned, about 5-7 minutes.
5. Stir in coconut milk and chicken broth; bring to a simmer.
6. Reduce heat to low and let curry simmer for 20-25 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Coconut Milk Mushroom Curry with Peas
A flavorful and aromatic curry that combines the richness of coconut milk with the earthiness of mushrooms and sweetness of peas, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 cup frozen peas
– 2 tablespoons olive oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add mushrooms and cook until they release their liquid and start browning (5-7 minutes).
3. Add broth, curry powder, cumin, turmeric, salt, and pepper. Stir to combine.
4. Bring mixture to a simmer and cook for 10-12 minutes or until the sauce has thickened slightly.
5. Stir in coconut milk and peas. Cook for an additional 2-3 minutes or until peas are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Coconut Milk Lamb Curry with Cumin and Coriander
Experience the rich flavors of India with this creamy coconut milk lamb curry, infused with the warm aromas of cumin and coriander. This recipe is a perfect blend of spices and tender lamb.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until caramelized.
2. Add garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add lamb and cook until browned on all sides.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 30-40 minutes or until lamb is tender.
6. Season with salt and black pepper to taste.
7. Garnish with cilantro leaves and serve over basmati rice.
Cooking Time: 45-50 minutes
Spicy Coconut Milk Jackfruit Curry
Spicy Coconut Milk Jackfruit Curry: A flavorful and aromatic curry that combines the unique texture of jackfruit with the richness of coconut milk and a kick of spice.
Ingredients:
– 1 can jackfruit (drained and chopped)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili flakes
– 1 can coconut milk (full-fat)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until caramelized.
2. Add garlic, ginger, cumin, curry powder, turmeric, and chili flakes. Cook for 1 minute, stirring constantly.
3. Add jackfruit and stir to combine. Cook for 2-3 minutes or until slightly browned.
4. Pour in coconut milk and season with salt. Simmer for 10-15 minutes or until the sauce has thickened slightly.
5. Garnish with cilantro leaves and serve over rice or with naan.
Cooking Time: 20-25 minutes
Summary
Discover the rich flavors of coconut milk-based curry recipes from around the world! This collection of 18 creamy curries showcases the versatility of coconut milk as a base ingredient. From Thai green curry to Jamaican goat curry, and from vegan sweet potato curry to lamb curry with cumin and coriander, these recipes are sure to delight your taste buds. Each dish combines the richness of coconut milk with bold spices and aromatics for a truly international culinary experience.
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