18 Creamy Curry Recipes with Coconut Milk and Spices

Bursting with aromatic spices and rich coconut milk, these creamy curry recipes will transform your weeknight dinners into exotic culinary adventures. Whether you’re craving comforting classics or bold new flavors, you’ll find the perfect dish to satisfy your curry cravings. Get ready to fill your kitchen with incredible aromas and discover your new favorite meal!

Thai Green Curry with Coconut Milk and Vegetables

Just imagine coming home to the aromatic embrace of Thai green curry, where creamy coconut milk meets vibrant vegetables in a dish that’s both comforting and exciting. Join me as we walk through each step methodically, ensuring even a beginner can recreate this classic with confidence. Let’s start by gathering our ingredients and prepping our workspace for a smooth cooking experience.

Ingredients

– 1 tablespoon vegetable oil (or any neutral oil)
– 2 tablespoons Thai green curry paste (adjust for more heat)
– 1 (13.5-ounce) can coconut milk, shaken well
– 1 cup broccoli florets (cut into bite-sized pieces)
– 1 red bell pepper, sliced into strips (seeds removed)
– 1 medium carrot, thinly sliced on a diagonal
– 1 tablespoon fish sauce (or soy sauce for vegetarian)
– 1 teaspoon brown sugar (balances the spice)
– Fresh basil leaves for garnish (Thai basil preferred)
– Cooked jasmine rice for serving

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat until it shimmers, about 1 minute.
2. Add 2 tablespoons of Thai green curry paste and stir constantly for 1–2 minutes until fragrant to bloom the spices.
3. Pour in the coconut milk, scraping the bottom of the pan to incorporate the paste fully, and bring to a gentle simmer.
4. Add 1 cup broccoli florets, sliced red bell pepper, and thinly sliced carrot, stirring to coat them in the sauce.
5. Reduce heat to medium-low, cover the skillet, and simmer for 8–10 minutes until vegetables are tender but still crisp.
6. Stir in 1 tablespoon fish sauce and 1 teaspoon brown sugar, cooking uncovered for 2 more minutes to meld flavors.
7. Remove from heat and garnish with fresh basil leaves just before serving to retain their bright aroma.
8. Serve immediately over cooked jasmine rice for a complete meal. Keep in mind that the curry thickens as it cools, so adjust with a splash of water if needed for desired consistency. Knowing when vegetables are perfectly cooked—tender yet with a slight bite—ensures a balanced texture in every spoonful. For an extra tip, taste the sauce after adding fish sauce and adjust seasoning before finishing, as this prevents over-salting later. Kindly savor the creamy, slightly spicy broth that clings to each vegetable, offering a harmony of sweet, salty, and herbal notes. Try serving it in shallow bowls with a side of crunchy cucumber slices to contrast the richness, or top with extra basil for a fresh finish that elevates the dish beyond the ordinary.

Red Curry Chicken with Coconut Milk and Basil

Understanding how to make a flavorful Thai curry at home is easier than you might think, especially when you break it down into simple, manageable steps. Using a methodical approach ensures your red curry chicken turns out perfectly balanced with creamy coconut milk and aromatic basil every single time. Let’s walk through this recipe together from start to finish.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (for more tender results)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 tbsp red curry paste (adjust for more or less heat)
• 1 (13.5 oz) can full-fat coconut milk (shaken well before opening)
• 1 tbsp fish sauce (or soy sauce for vegetarian option)
• 1 tbsp brown sugar
• 1 red bell pepper, sliced into thin strips
• 1 cup fresh basil leaves (Thai basil preferred but sweet basil works)
• 1 lime, cut into wedges for serving
• Cooked jasmine rice for serving

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add chicken pieces in a single layer and cook for 4-5 minutes until lightly browned on all sides, stirring occasionally to prevent sticking.
3. Push chicken to one side of the pan and add red curry paste to the empty space, cooking for 1 minute until fragrant.
4. Stir curry paste into the chicken until all pieces are evenly coated, about 30 seconds.
5. Pour in coconut milk, scraping the bottom of the pan to incorporate any browned bits.
6. Add fish sauce and brown sugar, stirring until sugar completely dissolves, about 1 minute.
7. Bring the mixture to a gentle boil, then immediately reduce heat to maintain a simmer.
8. Simmer uncovered for 8 minutes, stirring occasionally, until chicken is cooked through and sauce slightly thickens.
9. Add sliced bell pepper and cook for 3 more minutes until peppers are tender-crisp but still vibrant.
10. Remove from heat and stir in fresh basil leaves until just wilted, about 30 seconds.
11. Serve immediately over cooked jasmine rice with lime wedges on the side.

What makes this dish truly special is the way the creamy coconut milk balances the curry’s spice while the fresh basil adds a final aromatic lift. The chicken remains incredibly tender against the slight crunch of bell peppers, creating wonderful textural contrast. For a creative twist, try serving it in hollowed-out pineapple halves or with a side of crispy roti bread for dipping into the rich sauce.

Coconut Milk Lentil Curry with Spinach

Venturing into homemade curry doesn’t need to be intimidating—this coconut milk lentil curry with spinach builds flavor systematically, starting with aromatic spices and finishing with creamy coconut milk for a comforting, nutrient-packed meal perfect for weeknights. You’ll layer ingredients step by step, watching the curry transform from simple components into a rich, satisfying dish that comes together in one pot with minimal fuss. Follow each instruction carefully, and you’ll master the technique for creating deeply flavorful curries at home.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14 oz) can coconut milk
• 4 cups fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat until it shimmers.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle curry powder and turmeric over the onion mixture, toasting for 30 seconds to deepen flavor.
5. Add rinsed lentils and vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
7. Pour in coconut milk, stirring to combine, and simmer uncovered for 5 minutes to thicken slightly.
8. Fold in fresh spinach in batches, wilting each addition before adding more, about 2 minutes total.
9. Season with salt and black pepper, stirring to distribute evenly.

Delightfully creamy with a subtle earthy backbone from the lentils, this curry’s velvety texture clings to rice or naan, while the spinach adds vibrant color and freshness. For a creative twist, top with toasted coconut flakes or a squeeze of lime to brighten the rich coconut notes, making it a versatile centerpiece for any meal.

Panang Curry with Beef and Coconut Milk

Sometimes you just need a comforting curry that comes together faster than takeout. Start by gathering your ingredients and prepping everything before you begin cooking – this makes the process smooth and stress-free.

Ingredients

– 1 lb beef sirloin, sliced against the grain into ¼-inch strips (freeze for 15 minutes first for easier slicing)
– 2 tbsp vegetable oil (or any neutral high-heat oil)
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp Panang curry paste (use 4 tbsp for extra spicy)
– 1 (13.5 oz) can full-fat coconut milk
– 1 tbsp fish sauce
– 1 tbsp palm sugar (or brown sugar)
– 1 red bell pepper, sliced into strips
– ¼ cup fresh Thai basil leaves
– 2 kaffir lime leaves, torn (optional but recommended)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add beef strips in a single layer and cook undisturbed for 2 minutes to develop a golden-brown sear.
3. Flip beef strips and cook for another 1 minute, then transfer to a clean plate using tongs.
4. Reduce heat to medium and add sliced onion to the same skillet, cooking for 3 minutes until slightly softened.
5. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
6. Push aromatics to one side and add Panang curry paste to the cleared space, toasting for 1 minute while stirring.
7. Pour in ½ cup of the thick coconut cream from the top of the can, stirring to combine with the curry paste.
8. Cook the coconut-curry mixture for 2 minutes until it becomes fragrant and slightly thickened.
9. Add the remaining coconut milk, fish sauce, and palm sugar, stirring until sugar dissolves completely.
10. Return the seared beef and any accumulated juices to the skillet, stirring to coat with sauce.
11. Add sliced bell pepper and torn kaffir lime leaves, then reduce heat to maintain a gentle simmer.
12. Simmer uncovered for 8 minutes, stirring occasionally, until beef is tender and peppers are crisp-tender.
13. Remove from heat and stir in fresh Thai basil leaves until just wilted, about 30 seconds.
14. Taste and adjust seasoning if needed, though the balance should already be perfect.

Aromatic and creamy, this Panang curry delivers tender beef in a rich coconut sauce with just the right sweet-spicy balance. The bell peppers add a satisfying crunch that contrasts beautifully with the velvety texture. Serve it over jasmine rice or with roti bread to soak up every last drop of the fragrant sauce.

Yellow Curry with Potatoes and Coconut Milk

Just imagine coming home to the warm, comforting aroma of yellow curry filling your kitchen. This simple yet flavorful dish combines tender potatoes with rich coconut milk in a beautifully balanced curry that’s perfect for weeknight dinners. Let me guide you through each step to create this satisfying meal.

Ingredients

– 2 tablespoons vegetable oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 3 tablespoons yellow curry powder
– 1 (13.5 oz) can coconut milk
– 1 pound Yukon Gold potatoes, cut into 1-inch cubes
– 1 cup vegetable broth
– 1 teaspoon salt
– 1 tablespoon brown sugar
– 1 tablespoon lime juice
– ¼ cup fresh cilantro, chopped

Instructions

1. Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook until translucent, 5-7 minutes, stirring occasionally.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking until fragrant, 1 minute exactly.
4. Add 3 tablespoons yellow curry powder and toast for 30 seconds, stirring constantly to prevent burning.
5. Pour in the entire can of coconut milk, scraping the bottom of the pot to incorporate all spices.
6. Add 1 pound cubed potatoes, 1 cup vegetable broth, and 1 teaspoon salt, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
8. Cover the pot and cook for 20 minutes until potatoes are fork-tender.
9. Stir in 1 tablespoon brown sugar and 1 tablespoon lime juice until fully dissolved.
10. Remove from heat and stir in ¼ cup chopped cilantro.
Velvety coconut milk creates a luxurious sauce that clings to each potato cube, while the yellow curry powder delivers warm, aromatic spices without overwhelming heat. Serve this curry over jasmine rice for a complete meal, or try it with naan bread for dipping into the rich sauce. The potatoes become wonderfully tender while still holding their shape, making each bite perfectly balanced between creamy and substantial.

Massaman Curry with Coconut Milk and Peanuts

Even the most hesitant home cooks can master this comforting Massaman Curry with its rich, aromatic blend of spices and creamy coconut base. Essential for busy weeknights, this recipe walks you through each step methodically, ensuring perfect results every time. You’ll create a restaurant-quality dish that balances sweet, savory, and nutty flavors in one satisfying bowl.

Ingredients

– 1.5 lbs beef chuck, cut into 1-inch cubes (or chicken thighs for faster cooking)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, thinly sliced
– 3 tbsp Massaman curry paste
– 1 (13.5 oz) can coconut milk, full-fat for creamier texture
– 1 cup low-sodium chicken broth
– 2 medium potatoes, peeled and cubed into 1-inch pieces
– 1 large carrot, sliced into 1/2-inch rounds
– 3 tbsp fish sauce
– 1 tbsp palm sugar (or brown sugar)
– 1/2 cup roasted peanuts
– 1 tbsp lime juice
– Fresh cilantro for garnish (optional)

Instructions

1. Pat the beef cubes completely dry with paper towels to ensure proper browning.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add beef cubes in a single layer, working in batches if needed to avoid overcrowding.
4. Sear beef for 3-4 minutes per side until deeply browned, then transfer to a plate.
5. Reduce heat to medium and add sliced onion to the same pot.
6. Sauté onions for 5-7 minutes until softened and translucent, scraping up browned bits from the bottom.
7. Add Massaman curry paste and cook for 1 minute until fragrant, stirring constantly.
8. Pour in coconut milk and chicken broth, stirring to combine completely with the curry paste.
9. Return seared beef and any accumulated juices to the pot.
10. Bring mixture to a gentle simmer, then reduce heat to low.
11. Cover and simmer for 45 minutes to tenderize the beef.
12. Add cubed potatoes and sliced carrots to the pot.
13. Continue simmering uncovered for 20-25 minutes until vegetables are fork-tender.
14. Stir in fish sauce, palm sugar, and roasted peanuts.
15. Cook for 5 more minutes to allow flavors to meld.
16. Remove from heat and stir in lime juice.
17. Taste and adjust seasoning if needed.
18. Garnish with fresh cilantro if desired.
You’ll notice the curry thickens beautifully as it cools slightly, with the potatoes creating a natural creaminess. The peanuts provide satisfying crunch against the tender beef and soft vegetables. Yellow rice makes an excellent base for soaking up the aromatic sauce, or try serving it over cauliflower rice for a lighter option.

Vegetable Korma with Coconut Milk and Cashews

Ready to create a comforting, creamy vegetable curry that will become your new weeknight favorite? Rich with aromatic spices and velvety coconut milk, this vegetable korma comes together with simple techniques that build layers of flavor, making it perfect for both beginners and seasoned cooks looking for a reliably delicious meal.

Ingredients

– 2 tbsp coconut oil (or any neutral oil)
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp garam masala
– 1 tsp ground turmeric
– 1/2 tsp cayenne pepper (adjust to heat preference)
– 1 cup carrots, diced
– 1 cup cauliflower florets
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 cup potatoes, peeled and cubed
– 1 (14 oz) can coconut milk, full-fat for creaminess
– 1/2 cup raw cashews
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tbsp coconut oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add 1 large chopped onion and cook for 6-8 minutes, stirring occasionally, until softened and lightly golden.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tbsp garam masala, 1 tsp turmeric, and 1/2 tsp cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Tip: Toasting spices briefly prevents a raw, gritty taste in the finished dish.
6. Add 1 cup diced carrots, 1 cup cauliflower florets, 1 cup green beans, and 1 cup cubed potatoes, stirring to coat in the spiced oil.
7. Pour in 1 can coconut milk and 1/2 cup water, then add 1/2 cup raw cashews and 1 tsp salt.
8. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until vegetables are tender when pierced with a fork.
9. Tip: Simmer with the lid slightly ajar to prevent the coconut milk from curdling while allowing steam to escape.
10. Remove from heat and let rest for 5 minutes to allow flavors to meld.
11. Tip: For a smoother sauce, blend half the curry with an immersion blender before serving, or leave it chunky for texture.
12. Garnish with 1/4 cup fresh cilantro. Let this korma shine with its velvety, lightly spiced sauce clinging to tender vegetables and creamy cashews. Layer it over fluffy basmati rice or with warm naan for soaking up every bit of the fragrant, coconut-infused gravy.

Chickpea and Coconut Milk Curry

This comforting chickpea and coconut milk curry comes together in under 30 minutes, making it perfect for busy weeknights when you crave something nourishing yet effortless. The creamy coconut base beautifully balances the warm spices, creating a dish that feels both familiar and excitingly new.

Ingredients

– 2 tablespoons coconut oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (adjust for spice preference)
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1 (14-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 1 tablespoon lime juice
– 1/2 teaspoon salt
– 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 2 tablespoons coconut oil in a large skillet over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5-7 minutes until translucent and lightly golden.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tablespoon curry powder, 1 teaspoon cumin, and 1/4 teaspoon cayenne pepper, toasting for 30 seconds to release oils.
5. Pour in 2 cans drained chickpeas, stirring to coat with spice mixture.
6. Add 1 can coconut milk and 1 cup vegetable broth, scraping any browned bits from pan bottom.
7. Bring mixture to a simmer, then reduce heat to maintain gentle bubbling.
8. Cook uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly.
9. Stir in 1 tablespoon lime juice and 1/2 teaspoon salt until fully incorporated.
10. Remove from heat and fold in 1/4 cup chopped cilantro.

Rich and creamy with tender chickpeas that hold their shape beautifully, this curry develops deeper flavor when allowed to rest for 10 minutes before serving. Try spooning it over quinoa for extra protein, or use it as a hearty filling for warm pita breads alongside a crisp cucumber salad.

Pumpkin Curry with Coconut Milk and Lemongrass

Keeping your autumn cooking exciting can be as simple as embracing the warm, aromatic flavors of this comforting curry. Knowing how to layer spices properly will transform simple pumpkin into an extraordinary meal that fills your kitchen with incredible fragrance. Let me guide you through each step methodically so you can achieve perfect results on your first attempt.

Ingredients

– 2 tablespoons coconut oil (or any neutral oil)
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 stalks lemongrass, tender inner parts only, bruised
– 2 tablespoons red curry paste
– 4 cups pumpkin, peeled and cubed into 1-inch pieces
– 1 (13.5 oz) can coconut milk, full-fat recommended
– 1 cup vegetable broth
– 1 tablespoon brown sugar
– 1 tablespoon fish sauce (or soy sauce for vegetarian)
– 1 lime, juiced (about 2 tablespoons)
– ¼ cup fresh cilantro, chopped

Instructions

1. Heat 2 tablespoons coconut oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 cup diced onion and cook until translucent and soft, 5-7 minutes, stirring occasionally.
3. Stir in 3 cloves minced garlic and 1 tablespoon grated ginger, cooking until fragrant, 1 minute exactly.
4. Add 2 bruised lemongrass stalks and 2 tablespoons red curry paste, toasting the paste for 2 minutes until deeply aromatic.
5. Tip: Toasting the curry paste releases its essential oils and intensifies the flavor base.
6. Pour in the entire can of coconut milk, scraping the bottom to incorporate any browned bits.
7. Add 4 cups cubed pumpkin, 1 cup vegetable broth, 1 tablespoon brown sugar, and 1 tablespoon fish sauce.
8. Bring the mixture to a gentle boil, then immediately reduce heat to maintain a steady simmer.
9. Cover the pot and simmer for 20-25 minutes until pumpkin is fork-tender but not mushy.
10. Tip: Check pumpkin doneness by piercing with a fork—it should yield easily but maintain shape.
11. Remove from heat and discard the lemongrass stalks.
12. Stir in 2 tablespoons fresh lime juice and ¼ cup chopped cilantro.
13. Tip: Adding lime juice off-heat preserves its bright, acidic notes that balance the rich coconut milk.
14. Let the curry rest for 5 minutes before serving to allow flavors to meld.

Velvety pumpkin cubes soak up the creamy coconut broth while maintaining their structural integrity. Vibrant lemongrass and lime cut through the richness, creating a beautifully balanced dish that pairs wonderfully with jasmine rice or crusty bread for soaking up every last drop of the aromatic sauce.

Fish Curry with Coconut Milk and Turmeric

Bursting with warm, aromatic spices and creamy coconut milk, this fish curry is the perfect weeknight dinner that comes together in under 30 minutes. Using turmeric not only gives it that beautiful golden hue but also adds anti-inflammatory benefits to this comforting dish. Follow these simple steps for a restaurant-quality curry you can make right at home.

Ingredients

– 1 lb white fish fillets (such as cod or tilapia), cut into 1-inch pieces
– 1 tbsp coconut oil (or any neutral oil)
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp turmeric powder
– 1 tsp ground cumin
– 1/2 tsp red pepper flakes (adjust for spice preference)
– 1 (13.5 oz) can coconut milk
– 1 tbsp fish sauce
– 1 tbsp lime juice
– 1/4 cup fresh cilantro, chopped
– Salt to taste

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium heat until shimmering.
2. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic but not browned.
4. Sprinkle in 1 tbsp turmeric powder, 1 tsp ground cumin, and 1/2 tsp red pepper flakes, toasting the spices for 30 seconds to release their oils.
5. Pour in the entire can of coconut milk, stirring to combine with the spice mixture.
6. Bring the curry to a gentle simmer, then reduce heat to medium-low and cook for 5 minutes to allow flavors to meld.
7. Season the sauce with 1 tbsp fish sauce and salt to taste, stirring to incorporate.
8. Gently place the fish pieces into the simmering curry, ensuring they’re submerged in the sauce.
9. Cook the fish for 6-8 minutes, without stirring, until opaque and flaky when tested with a fork.
10. Remove the skillet from heat and stir in 1 tbsp lime juice and 1/4 cup chopped cilantro.

Offering a perfect balance of creamy coconut milk and warm spices, this curry features tender fish that flakes apart with each bite. The vibrant yellow sauce clings beautifully to rice or can be served over zucchini noodles for a lighter option. Leftovers taste even better the next day as the flavors continue to develop overnight in the refrigerator.

Eggplant and Coconut Milk Curry

Understanding how to build layers of flavor in a curry is key to creating a truly memorable dish. Using eggplant as our foundation, we’ll simmer it in rich coconut milk with aromatic spices that meld together beautifully during cooking. This method ensures every bite is infused with the perfect balance of creamy and savory notes.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes (about 4 cups total)
• 1 can (13.5 oz) full-fat coconut milk, shaken well before opening
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut oil or any neutral oil
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp red pepper flakes, adjust to heat preference
• 1 cup vegetable broth
• 1 tbsp lime juice, freshly squeezed
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt

Instructions

1. Heat 2 tablespoons of coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring frequently, until translucent and lightly golden, 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
4. Sprinkle the curry powder, turmeric, and red pepper flakes over the onion mixture, toasting the spices for 30 seconds to release their oils.
5. Add the cubed eggplant to the pot, tossing to coat evenly with the spiced oil mixture.
6. Pour in the vegetable broth, scraping any browned bits from the bottom of the pot with your spoon.
7. Bring the mixture to a gentle boil, then reduce heat to low and cover the pot with a tight-fitting lid.
8. Simmer the eggplant for 15 minutes until it becomes tender and has absorbed some liquid.
9. Pour in the entire can of coconut milk, stirring to combine with the eggplant and spices.
10. Return to a simmer and cook uncovered for 10 minutes, allowing the sauce to thicken slightly.
11. Season with 1 teaspoon of salt and stir in 1 tablespoon of fresh lime juice just before serving.
12. Garnish with chopped cilantro and serve immediately.

Perfectly cooked eggplant becomes meltingly tender in this curry, creating a luxurious texture against the creamy coconut base. The turmeric lends a golden hue while the lime juice cuts through the richness, making this dish excellent served over jasmine rice or with warm naan for soaking up every bit of sauce.

Jamaican Curry Goat with Coconut Milk

Savor the rich, aromatic flavors of Jamaican curry goat, a beloved Caribbean classic that transforms tough cuts into tender, falling-off-the-bone perfection. This recipe guides you through each stage with coconut milk adding creamy balance to the bold spices. You’ll master layering flavors and slow-simmering techniques for an unforgettable meal.

Ingredients

– 2 lbs goat meat, cut into 1-inch cubes (or lamb as a substitute)
– 3 tbsp Jamaican curry powder (preferably with turmeric for color)
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 1 scotch bonnet pepper, whole (pierce once to release flavor without bursting)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 cup coconut milk (full-fat for creaminess)
– 2 cups water
– 1 tsp salt (adjust later if needed)
– 2 medium potatoes, peeled and cubed
– 2 carrots, sliced into rounds

Instructions

1. Place goat meat in a large bowl and coat evenly with 2 tbsp curry powder and salt, massaging spices into the meat. Let it marinate for 30 minutes at room temperature.
2. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add marinated goat meat and sear until browned on all sides, approximately 8–10 minutes total.
4. Stir in diced onion and minced garlic, cooking until onions soften and turn translucent, about 5 minutes.
5. Sprinkle the remaining 1 tbsp curry powder over the meat and stir continuously for 1 minute to toast the spices.
6. Pour in coconut milk and water, then add the whole scotch bonnet pepper.
7. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 1.5 hours.
8. Add cubed potatoes and sliced carrots to the pot, submerging them in the liquid.
9. Cover and continue simmering on low heat for another 45 minutes until potatoes are fork-tender and meat pulls apart easily.
10. Remove the scotch bonnet pepper and discard it to control heat level.
11. Simmer uncovered for 10 minutes to thicken the sauce to a gravy-like consistency.

Delight in the tender, shreddable goat meat enveloped in a velvety, spice-infused coconut gravy. The potatoes and carrots soak up the complex flavors, making each bite a harmony of heat and richness. Serve it over steamed rice or with fried plantains for a traditional Jamaican feast that comforts and impresses.

Malaysian Rendang Curry with Coconut Milk

Rendering a deeply aromatic Malaysian classic, this rendang curry transforms simple ingredients into a complex, slow-simmered masterpiece. Ready your largest skillet and let’s build layers of flavor, one careful step at a time.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (trim excess fat for tender results)
• 2 cups coconut milk (shake the can vigorously before opening)
• 3 tbsp vegetable oil (or any neutral high-heat oil)
• 1 large yellow onion, finely chopped (about 1½ cups)
• 4 garlic cloves, minced (about 1 tbsp)
• 2 tbsp fresh ginger, grated (peel first with a spoon)
• 2 tbsp rendang curry paste (or substitute red curry paste)
• 1 tbsp brown sugar (pack it firmly in the measuring spoon)
• 1 tsp salt (diamond crystal works best)
• ½ cup water (for deglazing)
• 2 kaffir lime leaves (optional, but adds authentic citrus notes)

Instructions

1. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat beef cubes completely dry with paper towels to ensure proper browning.
3. Working in two batches, sear beef cubes for 3 minutes per side until deeply browned, leaving 1 inch between pieces.
4. Transfer all seared beef to a clean plate, reserving drippings in the pot.
5. Reduce heat to medium and sauté chopped onion for 5 minutes until translucent, scraping up browned bits.
6. Add minced garlic and grated ginger, stirring constantly for 60 seconds until fragrant.
7. Whisk in rendang curry paste and cook for 2 minutes until the oil slightly separates from the paste.
8. Pour in coconut milk while scraping the bottom vigorously with a wooden spoon.
9. Return seared beef and any accumulated juices to the pot, stirring to coat.
10. Stir in brown sugar and salt until fully dissolved into the liquid.
11. Add kaffir lime leaves if using, submerging them completely in the sauce.
12. Bring the curry to a gentle bubble, then immediately reduce heat to the lowest setting.
13. Cover and simmer for 2 hours 30 minutes, stirring every 30 minutes to prevent sticking.
14. Remove the lid and continue simmering uncovered for 30 minutes until sauce thickens to a paste-like consistency.
15. Discard kaffir lime leaves and adjust seasoning with additional salt if needed.

Hearty and intensely spiced, the beef becomes fork-tender while the coconut milk reduces to a glossy, clingy coating. Serve this rich curry over jasmine rice to soak up every bit of the complex sauce, or stuff it into warm pita bread for an unexpected fusion twist.

Sweet Potato and Coconut Milk Curry

Even the busiest weeknights deserve a comforting, flavorful meal that comes together with minimal fuss. This sweet potato and coconut milk curry delivers rich, creamy satisfaction while being surprisingly simple to prepare, making it perfect for both beginners and seasoned cooks looking for a quick dinner solution. You’ll be amazed at how these humble ingredients transform into something truly special.

Ingredients

– 2 tablespoons coconut oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
– 1 (13.5 oz) can coconut milk
– 2 cups vegetable broth
– 1 tablespoon curry powder
– 1 teaspoon ground turmeric
– 1/2 teaspoon red pepper flakes (adjust for desired heat)
– 1/2 teaspoon salt
– 1/4 cup fresh cilantro, chopped
– Cooked rice for serving

Instructions

1. Heat 2 tablespoons coconut oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic but not browned.
4. Add cubed sweet potatoes to the pot, stirring to coat with the onion mixture.
5. Sprinkle curry powder, turmeric, red pepper flakes, and salt over the sweet potatoes, stirring constantly for 30 seconds to toast the spices.
6. Pour in coconut milk and vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
7. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
8. Cover the pot and simmer for 20-25 minutes until sweet potatoes are fork-tender but not mushy.
9. Remove from heat and stir in chopped cilantro.
10. Serve immediately over cooked rice.

Miraculously creamy yet light, this curry achieves perfect balance with the sweet potatoes melting into the coconut broth while maintaining their shape. The turmeric lends vibrant color while the ginger provides subtle warmth that builds with each spoonful. For an extra textural contrast, try topping with toasted coconut flakes or serving alongside naan bread for dipping into the luxurious sauce.

Shrimp and Coconut Milk Curry with Lime

Just imagine coming home to a fragrant, creamy curry that transports you straight to the tropics. This shrimp and coconut milk curry with lime is surprisingly simple to make, even for beginners, and delivers restaurant-quality flavors in under 30 minutes. Let’s walk through each step together to ensure perfect results every time.

Ingredients

– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp red curry paste (adjust for spice preference)
– 13.5 oz can coconut milk (full-fat for creamier texture)
– 1 tbsp fish sauce
– 1 tsp brown sugar
– 1 lime, juiced (about 2 tbsp)
– ¼ cup fresh cilantro, chopped (for garnish)

Instructions

1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque, then transfer to a plate.
4. Reduce heat to medium and add diced onion to the same skillet, cooking for 4-5 minutes until softened.
5. Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant to prevent burning.
6. Add red curry paste and cook for 1 minute, stirring constantly to deepen its flavor.
7. Pour in coconut milk, scraping up any browned bits from the bottom of the skillet for extra flavor.
8. Stir in fish sauce and brown sugar until fully incorporated.
9. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
10. Return the cooked shrimp to the skillet and simmer for 1 minute to heat through.
11. Remove from heat and stir in fresh lime juice.
12. Garnish with chopped cilantro before serving.

This curry achieves a beautiful balance with tender shrimp in a velvety coconut sauce that’s neither too thick nor too thin. The lime brightens every bite while the curry paste provides subtle heat that lingers pleasantly. Try serving it over jasmine rice or with crusty bread to soak up every last drop of the aromatic sauce.

Tofu and Coconut Milk Curry with Peas

Mastering a comforting curry doesn’t require professional skills—just follow these clear steps to create a creamy, flavorful tofu and coconut milk curry with peas that’s perfect for weeknight dinners. Many home cooks find curry intimidating, but this methodical approach breaks it down into simple, manageable actions. You’ll be surprised how easily these ingredients transform into a restaurant-quality dish right in your own kitchen.

Ingredients

– 1 tablespoon vegetable oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon curry powder
– 1 (14-ounce) block firm tofu, pressed and cubed
– 1 (13.5-ounce) can coconut milk
– 1 cup frozen peas
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add diced onion and cook until translucent and slightly golden, 5-7 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute—be careful not to burn them.
4. Sprinkle 1 tablespoon curry powder over the onion mixture and toast for 30 seconds to release its flavors.
5. Add cubed tofu to the skillet and cook until lightly browned on all sides, 6-8 minutes, turning pieces gently.
6. Pour in the entire can of coconut milk, scraping any browned bits from the bottom of the pan.
7. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, then bring to a gentle simmer.
8. Reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
9. Stir in 1 cup frozen peas and cook uncovered for 3-4 minutes until peas are heated through but still bright green.
10. Remove from heat and let rest for 2 minutes before serving. Ultimately, this curry achieves a wonderful balance of creamy coconut milk coating firm tofu cubes and tender peas. The texture contrasts beautifully between the soft peas and substantial tofu pieces. Try serving it over jasmine rice or with naan bread to soak up every bit of the aromatic sauce.

Spicy Coconut Milk Curry with Bell Peppers

Diving into a bowl of spicy coconut milk curry with bell peppers feels like wrapping yourself in a warm, flavorful hug. This vibrant dish comes together with minimal effort but delivers maximum comfort, making it perfect for busy weeknights when you crave something satisfying. Follow these straightforward steps to create a restaurant-worthy curry right in your own kitchen.

Ingredients

• 1 tablespoon vegetable oil (or any neutral oil)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 (13.5-ounce) can full-fat coconut milk
• 2 large bell peppers (any color), sliced into 1/4-inch strips
• 1 teaspoon brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add diced onion and cook, stirring frequently, until translucent and softened, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
4. Add 2 tablespoons red curry paste and cook, stirring constantly, for 1 minute to bloom the spices.
5. Pour in the entire can of coconut milk, scraping the bottom of the skillet to incorporate any browned bits.
6. Add sliced bell peppers, 1 teaspoon brown sugar, and 1 tablespoon soy sauce, stirring to combine.
7. Bring the curry to a gentle simmer, then reduce heat to low and cook uncovered for 12 minutes, stirring occasionally. Tip: A slow simmer prevents the coconut milk from separating.
8. Remove from heat and stir in 1 tablespoon lime juice. Tip: Adding lime juice off-heat preserves its bright acidity.
9. Stir in chopped cilantro just before serving.

Once finished, this curry boasts a velvety, creamy texture that clings beautifully to rice or noodles. The bell peppers remain slightly crisp, providing a pleasant contrast to the rich, aromatic sauce. For a creative twist, try serving it over roasted sweet potatoes or alongside grilled shrimp for added protein.

Burmese Coconut Milk Chicken Curry

Getting a taste of Burmese cuisine at home is easier than you think with this comforting coconut milk chicken curry. Gently simmered in aromatic spices and rich coconut milk, this dish transforms simple ingredients into a deeply flavorful meal that will warm you from the inside out. Follow these steps carefully for authentic results that will impress your family and friends.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (dark meat stays juicier)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 2 tbsp curry powder
– 1 tsp turmeric
– 1/2 tsp cayenne pepper (adjust for heat preference)
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup chicken broth
– 1 tbsp fish sauce
– 1 tsp salt
– 1 tbsp fresh lime juice
– 1/4 cup chopped cilantro for garnish

Instructions

1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add sliced onions and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
3. Add minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
4. Sprinkle curry powder, turmeric, and cayenne pepper over the onion mixture, stirring constantly for 30 seconds to toast the spices.
5. Add chicken pieces to the pot in a single layer, searing for 2 minutes per side until lightly browned.
6. Pour in coconut milk and chicken broth, scraping any browned bits from the bottom of the pot.
7. Stir in fish sauce and salt until well combined.
8. Bring the curry to a gentle boil, then immediately reduce heat to low.
9. Cover the pot and simmer for 25 minutes, stirring halfway through, until chicken is tender and cooked through.
10. Remove from heat and stir in fresh lime juice.
11. Taste and adjust seasoning if needed.
12. Garnish with chopped cilantro before serving.

Perfectly balanced between creamy and aromatic, this curry develops a velvety texture that clings beautifully to steamed rice. The coconut milk mellows the spices while allowing the ginger and garlic to shine through in every bite. For a complete Burmese experience, serve alongside crunchy pickled vegetables or fresh cucumber slices to cut through the richness.

Summary

These 18 creamy curry recipes showcase how coconut milk and spices can transform simple ingredients into extraordinary meals. Try one this week—we’d love to hear which dish becomes your new favorite! Leave a comment below and share this roundup on Pinterest to inspire fellow home cooks.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.