Are you a fan of rich, flavorful curries that will warm your heart and soul? Look no further! In this article, we’ll be diving into the world of creamy curry recipes that feature coconut milk as their star ingredient. From classic Thai green curry to hearty lamb curry, these 18 mouth-watering recipes are sure to satisfy your cravings.
Coconut milk adds a richness and depth to curries that’s hard to replicate with other ingredients. And when combined with the vibrant flavors of Indian and Southeast Asian spices, it’s nothing short of magic. Whether you’re a seasoned curry enthusiast or just looking for some new inspiration in the kitchen, these recipes are sure to delight.
In this article, we’ll be exploring everything from classic chicken curries to vegetarian and vegan options that showcase the versatility of coconut milk. So sit back, grab your favorite curry powder, and get ready to take your taste buds on a culinary journey around the world!
Thai Green Curry with Coconut Milk
This classic Thai dish combines the creamy richness of coconut milk with the bold flavors of green curry paste, creating a harmonious balance of sweet and spicy. This recipe is perfect for a quick and delicious meal that’s sure to please.
Ingredients:
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai green curry paste
– 1 can (14 oz) coconut milk
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup mixed vegetables (bell peppers, carrots, bamboo shoots)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add garlic and ginger; cook for 1 minute.
3. Stir in curry paste; cook for an additional 2 minutes.
4. Pour in coconut milk and water; stir to combine.
5. Bring the mixture to a simmer, then reduce heat to low.
6. Add mixed vegetables and season with salt and pepper; stir to combine.
7. Simmer for 10-15 minutes or until the flavors have melded together.
8. Taste and adjust seasoning as needed.
9. Garnish with chopped basil leaves, if desired.
Cooking Time: 20-25 minutes
Coconut Milk Chicken Curry
Coconut Milk Chicken Curry Recipe
This creamy and aromatic curry is a perfect blend of Indian and Southeast Asian flavors, featuring tender chicken cooked in a rich coconut milk sauce with a hint of spice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 1 can (14 oz) coconut milk
– 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 5-6 minutes.
2. Add onions, garlic, ginger, cumin, curry powder, turmeric, and red pepper flakes (if using). Cook until the vegetables are tender, about 3-4 minutes.
3. Pour in coconut milk and stir to combine. Bring to a simmer and cook for an additional 5-7 minutes or until the sauce has thickened slightly.
4. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
5. Serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Vegetable Korma with Coconut Milk
A flavorful and aromatic Indian-inspired dish that combines the richness of coconut milk with a medley of colorful vegetables.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small eggplant, diced
– 1 can (14 oz) diced tomatoes
– 1 cup mixed vegetables (carrots, green beans, corn)
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– 1 can (15 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, bell pepper, and eggplant; cook until tender, about 5 minutes.
4. Stir in cumin, coriander, turmeric, salt, and pepper.
5. Add diced tomatoes and mixed vegetables; cook for an additional 2-3 minutes.
6. Pour in coconut milk and stir to combine.
7. Reduce heat to low and simmer, uncovered, for 10-12 minutes or until the sauce has thickened slightly.
Cooking Time: 20-22 minutes
Red Lentil and Coconut Milk Curry
This recipe combines the warmth of red lentils with the creaminess of coconut milk, creating a rich and flavorful curry that’s perfect for any occasion.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat 2 tbsp of oil over medium-high heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, curry powder, salt, and pepper. Cook for 1 minute.
5. Add the lentils, diced tomatoes, and coconut milk. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until the lentils are tender.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 45-50 minutes
Panang Curry with Coconut Milk
This classic Thai dish is a flavorful and aromatic curry made with coconut milk, beef or pork, and a blend of spices. Serve over steamed jasmine rice for a satisfying meal.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 pound beef or pork, cut into bite-sized pieces
– 2 cups coconut milk
– 1/2 cup Panang curry paste
– 1/4 cup fish sauce (optional)
– 1/4 cup brown sugar
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add beef or pork; cook until browned.
4. Stir in curry paste, fish sauce (if using), sugar, cumin, salt, and pepper.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low; let curry simmer for 10-15 minutes, or until thickened.
7. Serve hot, garnished with fresh basil leaves.
Cooking Time: 20-25 minutes
Malaysian Fish Curry with Coconut Milk
Discover the rich flavors of Malaysia with this aromatic fish curry recipe, infused with the creaminess of coconut milk.
Ingredients:
– 500g firm white fish (such as tilapia or snapper), cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– 2 cups coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until translucent.
2. Add garlic, ginger, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add fish pieces and cook until they turn opaque, about 3-4 minutes.
4. Pour in coconut milk, salt, and pepper. Stir well to combine.
5. Bring the mixture to a simmer and cook for 10-12 minutes or until the fish is cooked through.
6. Garnish with cilantro leaves, if desired. Serve hot over steamed rice or noodles.
Cooking Time: 20-22 minutes
Sweet Potato and Chickpea Coconut Curry
This recipe combines the natural sweetness of sweet potatoes with the creamy richness of coconut milk, all wrapped up in a flavorful curry sauce with chickpeas. Perfect for a quick and easy weeknight dinner that’s also healthy and satisfying.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 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-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent, about 5 minutes.
3. Add the curry powder, cumin, and turmeric; cook for 1 minute.
4. Add the diced sweet potatoes and chickpeas; stir to combine.
5. Pour in the coconut milk and bring to a simmer.
6. Reduce heat to low and let cook, covered, for 20-25 minutes or until the sweet potatoes are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Massaman Beef Curry with Coconut Milk
Massaman Beef Curry with Coconut Milk Recipe
Massaman curry is a rich and flavorful Thai dish that combines the bold flavors of beef, spices, and coconut milk. This recipe brings together tender beef, aromatic spices, and creamy coconut milk for a truly satisfying meal.
Ingredients:
- 1 pound beef brisket or chuck, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons Massaman curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 oz) coconut milk
- Salt and black pepper, to taste
- Chopped fresh cilantro, for garnish (optional)
Instructions:
- In a large pan or Dutch oven, heat the oil over medium-high heat. Add the beef and cook until browned, about 3-4 minutes.
- Add the garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
- Pour in the coconut milk. Bring to a simmer, then reduce heat to low and let cook for 20-25 minutes or until the beef is tender.
- Season with salt and black pepper to taste. Garnish with cilantro (if using). Serve hot over rice or noodles.
Cooking Time: 30-40 minutes
Spinach and Tofu Coconut Curry
A flavorful and nutritious curry that combines the creaminess of coconut milk with the tender texture of spinach and tofu.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups fresh spinach leaves
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 can (14 oz) coconut milk
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Add the tofu and cook until golden brown on all sides.
4. Add the spinach leaves; stir-fry until wilted.
5. Stir in the coconut milk and curry powder; bring to a simmer.
6. Reduce heat to low and let curry simmer for 10-15 minutes, stirring occasionally.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Jamaican Curry Goat with Coconut Milk
Experience the bold flavors of Jamaican cuisine with this hearty and aromatic goat curry recipe, infused with the creamy richness of coconut milk.
Ingredients:
– 1 pound goat meat (or substitute with beef or lamb), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon curry powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– Salt and black pepper to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the goat meat in batches until browned on all sides, about 5 minutes per batch.
3. Remove the browned goat from the pot and set aside.
4. Add more oil if needed, then sauté the onions, garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper until the onions are translucent, about 5 minutes.
5. Return the goat meat to the pot and pour in the coconut milk.
6. Bring the mixture to a simmer, then reduce heat to low and cook, covered, for 1 hour or until the goat is tender.
7. Season with salt and black pepper to taste. Garnish with chopped cilantro leaves if desired.
Cooking Time: 1 hour
Pumpkin and Coconut Milk Curry
This creamy and aromatic curry combines the warmth of pumpkin with the richness of coconut milk, perfect for a cozy fall evening.
Ingredients:
– 1 medium pumpkin, peeled and diced
– 2 tablespoons coconut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the coconut oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cumin, curry powder, and turmeric; cook for 1 minute.
5. Add the pumpkin and coconut milk; bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until the pumpkin is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25 minutes
Eggplant and Chickpea Coconut Curry
A rich and creamy curry that combines the flavors of roasted eggplant, chickpeas, and coconut milk.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can (14 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the eggplant slices for 30 minutes, or until tender.
3. In a large skillet, sauté the onions, garlic, and ginger over medium heat until softened.
4. Add the cumin, turmeric, paprika, and cayenne pepper (if using). Cook for 1 minute.
5. Stir in the chickpeas and roasted eggplant. Season with salt and pepper to taste.
6. Pour in the coconut milk and stir to combine.
7. Simmer the curry over low heat for 10-15 minutes, or until heated through.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Yellow Curry with Coconut Milk and Shrimp
Savor the exotic flavors of Thailand with this vibrant yellow curry recipe, featuring succulent shrimp and rich coconut milk.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons yellow curry paste
– 2 cups coconut milk
– 1 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large saucepan, heat 2 tablespoons of oil over medium-high heat.
2. Add the onions and cook until they start to caramelize (5 minutes).
3. Add the garlic, ginger, and curry paste. Cook, stirring constantly, for 1 minute.
4. Pour in the coconut milk and water. Bring to a simmer.
5. Reduce heat to low, add the shrimp, salt, and pepper. Simmer, uncovered, for 5-7 minutes or until the shrimp are cooked through.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro leaves. Serve over steamed rice or noodles.
Cooking Time: 15-20 minutes
Coconut Milk Lamb Curry
Experience the rich flavors of India with this creamy Coconut Milk Lamb Curry recipe. A perfect blend of tender lamb, aromatic spices, and coconut milk.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 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 Dutch oven or heavy pot over medium-high heat.
2. Add lamb and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add onions, garlic, and ginger; cook until onions are translucent, about 5 minutes.
4. Stir in cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Add coconut milk, browned lamb, salt, and black pepper. Simmer, covered, for 30-40 minutes or until lamb is tender.
Cooking Time: 45-50 minutes
Vegan Butternut Squash Coconut Curry
This recipe combines the comforting warmth of curry with the sweetness of butternut squash, all wrapped up in a creamy coconut sauce.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1 can (14 oz) coconut milk
– 1/4 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with onion, garlic, ginger, curry powder, cumin, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a blender or food processor, combine roasted squash mixture, coconut milk, and vegetable broth. Blend until smooth.
4. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Burmese Coconut Chicken Curry
This flavorful curry is a staple of Burmese cuisine, with tender chicken cooked in a rich and creamy coconut sauce. Serve over steamed rice or noodles for a satisfying meal.
Ingredients:
– 1 pound 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 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add chicken; cook until browned on all sides.
4. Stir in cumin, coriander, turmeric, and cayenne pepper (if using); cook for 1 minute.
5. Pour in coconut milk and chicken broth; bring to a simmer.
6. Reduce heat to medium-low; let curry simmer for 20-25 minutes or until chicken is cooked through.
7. Season with salt and black pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Spicy Coconut Milk Seafood Curry
This creamy curry combines succulent seafood with the warmth of spices and the richness of coconut milk, perfect for a flavorful and satisfying meal.
Ingredients:
– 1 pound mixed seafood (shrimp, scallops, mussels), cleaned and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent, about 3-4 minutes.
2. Add garlic, ginger, cumin, curry powder, and cayenne pepper. Cook for an additional minute, stirring constantly.
3. Add seafood and cook until pink and cooked through, about 5-6 minutes.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Simmer curry for 2-3 minutes or until heated through.
6. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Carrot and Lentil Coconut Curry
This vibrant curry brings together the natural sweetness of carrots, the earthy flavor of lentils, and the warmth of coconut milk, all wrapped up in a fragrant blend of Indian spices. A perfect comforting meal for any time of year.
Ingredients:
– 1 large onion, chopped
– 2 medium carrots, peeled and grated
– 1 cup red or green lentils, rinsed and drained
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat 2 tbsp oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the carrots, lentils, diced tomatoes, cumin, curry powder, turmeric, salt, and pepper. Stir to combine.
3. Pour in the coconut milk and stir well.
4. Bring the mixture to a simmer, then reduce heat to low and cook, covered, for 20-25 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25 minutes
Summary
Get ready to spice up your meals with these 18 creamy curry recipes featuring coconut milk! From Thai Green Curry to Jamaican Curry Goat, and from Vegetable Korma to Vegan Butternut Squash Curry, there’s something for everyone. These rich and flavorful curries are perfect for a quick weeknight dinner or a special occasion. With a variety of proteins and vegetables to choose from, you’ll never get bored with these coconut milk-based recipes. Whether you’re a curry newbie or a seasoned pro, this collection has got you covered. Start cooking and enjoy the flavors of India, Southeast Asia, and beyond!
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