Curry lovers, rejoice! We’re excited to share our collection of 18 mouthwatering creamy curry recipes that combine the rich flavors of coconut milk with a blend of aromatic spices. Whether you’re in the mood for something bold and spicy or mild and comforting, we’ve got you covered. From classic Thai green curry to Indian-inspired vegetable korma and Jamaican-style goat curry, our roundup includes a diverse array of flavors and textures to tantalize your taste buds.
In this article, we’ll take you on a culinary journey around the world, exploring the versatility of coconut milk as a creamy base for curries. Whether you’re a seasoned cook or just starting out, these recipes are sure to become new favorites in your kitchen.
Thai Green Curry with Coconut Milk and Vegetables
This recipe combines the creamy richness of coconut milk with the bold flavors of Thai green curry, all wrapped up in a delicious vegetable-packed dish. Perfect for a quick and satisfying meal.
Ingredients:
– 2 cups mixed vegetables (bell peppers, carrots, green beans, etc.)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai green curry paste
– 1 can (14 oz) coconut milk
– 1 cup water or vegetable broth
– 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, ginger, and curry paste; cook, stirring constantly, for 1 minute.
3. Add mixed vegetables and stir-fry until they start to soften (about 3-4 minutes).
4. Pour in coconut milk and water/broth mixture; bring to a simmer.
5. Reduce heat to low and let curry simmer, uncovered, for 10-12 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-22 minutes
Red Curry Chicken with Coconut Milk and Basil
This recipe combines the bold flavors of Thai red curry paste, creamy coconut milk, and the brightness of fresh basil for a dish that’s both spicy and satisfying. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp red curry paste
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1 tsp fish sauce (optional)
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Stir in curry paste and cook for 1 minute.
6. Pour in coconut milk, chicken broth, and fish sauce (if using). Bring to a simmer.
7. Reduce heat to low and let cook for 10-15 minutes or until chicken is cooked through.
8. Stir in chopped basil leaves. Season with salt and pepper to taste.
9. Serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Coconut Milk Lentil Curry with Spinach
This creamy and aromatic curry is a delicious vegetarian option that’s perfect for a weeknight dinner or special occasion. With the addition of spinach, it’s also packed with nutrients and flavor.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 cup fresh spinach leaves
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, and curry powder; cook for 1 minute.
4. Add lentils, coconut milk, and salt; bring to a simmer.
5. Reduce heat to low and cook, covered, for 20-25 minutes or until lentils are tender.
6. Stir in spinach and cook until wilted.
7. Serve hot over rice or with naan bread.
Cooking Time: 25-30 minutes
Panang Curry with Beef and Coconut Milk
A flavorful Thai-inspired curry made with tender beef, aromatic spices, and creamy coconut milk. This dish is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb beef (such as sirloin or ribeye), sliced into thin strips
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Panang curry paste
– 2 cups coconut milk
– 1 cup beef broth
– 1 tablespoon fish sauce (optional)
– 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, ginger, and curry paste; cook until fragrant, about 1 minute.
3. Add beef; cook until browned, about 3-4 minutes.
4. Pour in coconut milk and beef broth; stir to combine.
5. Reduce heat to low; simmer for 20-25 minutes or until beef is tender.
6. Season with fish sauce (if using); salt and pepper to taste.
7. Garnish with cilantro leaves; serve over rice or noodles.
Cooking Time: 25-30 minutes
Yellow Curry with Potatoes and Coconut Milk
Experience the bold flavors of Thai cuisine with this creamy and aromatic yellow curry recipe, featuring tender potatoes and a rich coconut milk base.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili flakes
– 1 can coconut milk (14 oz)
– 2 tablespoons vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large pan over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, ginger, cumin, turmeric, and chili flakes. Cook for an additional minute, stirring constantly.
3. Add diced potatoes and stir to coat with spice mixture. Cook for 5-6 minutes or until potatoes start to tenderize.
4. Pour in coconut milk and stir well to combine. Bring the mixture to a simmer.
5. Reduce heat to low and let curry simmer for 15-20 minutes, stirring occasionally, until potatoes are fully cooked and sauce has thickened slightly.
6. Season with salt to taste. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Massaman Curry with Coconut Milk and Peanuts
This creamy and aromatic curry is a staple of Thai cuisine, made rich by the addition of coconut milk and crunchy peanuts. Serve with steamed rice or noodles for a satisfying meal.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon Massaman curry powder
– 1/2 cup coconut milk
– 1/4 cup water
– 1/4 cup peanuts, chopped
– Salt and pepper to taste
– Optional: Thai red chilies or chili flakes for added heat
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook until onion is translucent.
2. Add cumin, curry powder, and a pinch of salt; stir 1 minute.
3. Stir in coconut milk, water, and peanuts. Bring to a simmer.
4. Reduce heat to low and let curry simmer for 15-20 minutes or until sauce has thickened slightly.
5. Season with salt, pepper, and optional chili flakes (if using).
6. Serve hot over steamed rice or noodles.
Cooking Time: 15-20 minutes
Vegetable Korma with Coconut Milk and Cashews
This creamy and aromatic curry dish is a perfect blend of Indian flavors, featuring tender vegetables, rich coconut milk, and crunchy cashews. Serve it over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup mixed vegetables (such as cauliflower, carrots, and potatoes)
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon garam masala
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 1/2 cup cashews, chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, bell pepper, and mixed vegetables; cook until tender, about 5 minutes.
4. Stir in cumin, curry powder, turmeric, garam masala, and cayenne pepper; cook for 1 minute.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and add cashews; let it simmer for 2-3 minutes or until the sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Chickpea and Coconut Milk Curry
This flavorful curry combines tender chickpeas with a rich coconut milk sauce, perfect for a comforting and nutritious meal. With its aromatic spices and creamy texture, this dish is sure to become a staple in your kitchen.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt, to taste
– 1 can coconut milk (14 oz)
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, curry powder, turmeric, paprika, and salt. Cook for 1 minute, stirring constantly.
3. Stir in coconut milk and bring to a simmer.
4. Add chickpeas and stir to combine. Reduce heat to low and let simmer for 10-15 minutes or until the sauce has thickened slightly.
5. Serve hot, garnished with cilantro.
Cooking Time: 20-25 minutes
Pumpkin Curry with Coconut Milk and Lemongrass
This flavorful curry combines the warmth of pumpkin with the creaminess of coconut milk, finished with a hint of citrus from lemongrass. Perfect for a cozy fall evening.
Ingredients:
– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 2 stalks lemongrass, bruised
– Salt and black pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add pumpkin and stir to combine. Cook for 5 minutes.
5. Pour in coconut milk and add lemongrass stalks. Bring to a simmer.
6. Reduce heat to low and let curry cook, covered, for 20-25 minutes or until pumpkin is tender.
7. Season with salt and black pepper to taste.
8. Garnish with cilantro (if using) and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Fish Curry with Coconut Milk and Turmeric
This vibrant fish curry is a flavorful and comforting dish that combines the warmth of turmeric, the creaminess of coconut milk, and the flaky goodness of fish. Perfect for a weeknight dinner or special occasion, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 pound firm white fish (such as cod or tilapia), cut into 1-inch pieces
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground cinnamon
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until caramelized, about 5 minutes.
3. Add garlic, ginger, turmeric, cumin, and cinnamon; cook 1 minute.
4. Add fish pieces; cook until browned, about 3-4 minutes per side.
5. Stir in coconut milk; bring to a simmer.
6. Reduce heat to low and let curry simmer for 10-15 minutes or until fish is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Eggplant and Coconut Milk Curry
This flavorful curry combines tender eggplant with aromatic spices and creamy coconut milk, making it a perfect vegetarian dish for any occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 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
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Add eggplant slices and cook until browned on both sides, about 5-6 minutes per side.
5. Stir in coconut milk and bring to a simmer.
6. Reduce heat to low and let cook for 10-15 minutes or until the sauce has thickened slightly.
Cooking Time: 25-30 minutes
Jamaican Curry Goat with Coconut Milk
Experience the bold flavors of Jamaica with this mouthwatering curry goat dish, simmered in a rich and creamy coconut milk sauce.
Ingredients:
– 1 pound goat meat (or beef), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon Jamaican curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1/4 teaspoon paprika
– Salt and black pepper, to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add goat meat; brown on all sides, about 5 minutes.
4. Stir in curry powder, cumin, turmeric, paprika, salt, and pepper.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low; let cook for 1 1/2 hours, or until goat is tender.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro leaves; serve over rice or with roti.
Cooking Time: 1 hour 30 minutes
Malaysian Rendang Curry with Coconut Milk
This classic Malaysian curry dish is a flavorful and aromatic staple of Southeast Asian cuisine. Made with tender beef or chicken, rich coconut milk, and an assortment of spices, rendang is a hearty and comforting meal perfect for any occasion.
Ingredients:
– 500g beef or chicken, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (400ml) coconut milk
– 2 tablespoons vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until softened.
2. Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add the beef or chicken and cook until browned.
4. Pour in coconut milk and stir well. Bring to a simmer.
5. Reduce heat to low and let curry cook for 30-40 minutes, or until meat is tender.
6. Season with salt to taste. Garnish with cilantro leaves.
7. Serve hot over steamed rice or roti.
Cooking Time: 45-50 minutes
Sweet Potato and Coconut Milk Curry
This creamy and comforting curry is a perfect blend of sweet potatoes and coconut milk, with the added warmth of Indian spices. It’s an easy and flavorful dish that can be served as a main course or used as a side.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add sweet potatoes and stir to coat with the spice mixture.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until sweet potatoes are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Shrimp and Coconut Milk Curry with Lime
A flavorful and aromatic curry that combines succulent shrimp with the richness of coconut milk, a hint of lime, and a blend of Indian spices.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1/2 cup water or fish stock
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh lime juice, for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until the onions are translucent.
3. Add shrimp and cook until pink and just done.
4. Stir in coconut milk, water or fish stock, curry powder, cumin, salt, and pepper.
5. Bring to a simmer and let cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
6. Serve hot, with a squeeze of fresh lime juice.
Cooking Time: 20-25 minutes
Tofu and Coconut Milk Curry with Peas
This flavorful and creamy curry is a perfect blend of Indian-inspired spices and fresh peas, making it a great option for a quick and satisfying meal. With the addition of silken tofu, this dish is also an excellent source of protein.
Ingredients:
– 1 block firm or extra-firm tofu, drained and cut into small cubes
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 cup fresh peas
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
2. Add the onions and cook until they start to brown, 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 coconut milk, peas, and tofu; stir to combine.
6. Reduce heat to medium-low and simmer for 10-12 minutes or until the flavors have melded together and the sauce has thickened slightly.
7. Season with salt and pepper to taste.
8. Serve hot over rice or with naan bread.
Cooking Time: 15-18 minutes
Spicy Coconut Milk Curry with Bell Peppers
This vibrant curry combines the creamy richness of coconut milk with the bold flavors of red bell peppers and a hint of heat from Thai chilies. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 medium red bell pepper, sliced
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon Thai red chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add bell peppers, onion, garlic, and ginger; cook until vegetables are tender, about 5 minutes.
3. Stir in curry powder, cumin, chili flakes, salt, and pepper.
4. Pour in coconut milk and stir to combine.
5. Reduce heat to low and simmer for 10-12 minutes or until the sauce thickens slightly.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-22 minutes
Burmese Coconut Milk Chicken Curry
This rich and creamy curry is a staple of Burmese cuisine, with the warmth of coconut milk and spices perfectly balanced by the tender chicken. A comforting and flavorful dish that’s sure to become a favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 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 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 pan over medium-high heat.
2. Add onions, garlic, and ginger; cook until the onions are translucent.
3. Add chicken; cook until browned, about 5-7 minutes.
4. Add cumin, coriander, turmeric, and cayenne (if using); cook for 1 minute.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low; let curry simmer, covered, for 20-25 minutes or until chicken is cooked through.
7. Season with salt and black pepper to taste.
8. Garnish with cilantro leaves; serve over steamed rice or noodles.
Cooking Time: 30-40 minutes
Summary
Get ready to indulge in a world of creamy and aromatic curries! This article brings you 18 mouth-watering recipes that combine the richness of coconut milk with the warmth of spices. From classic Thai green curry to hearty lentil curry, and from chicken and beef dishes to vegetarian options, these recipes will take your taste buds on a thrilling ride. Whether you’re in the mood for something spicy or mild, there’s a curry here to suit every palate. So go ahead, grab some coconut milk and spices, and get cooking!
