Save The first time I made coconut curry, my tiny apartment smelled so incredible that my neighbor knocked on my door to ask what restaurant I ordered from.
I once made this for a group of friends on a rainy Tuesday, and we ended up sitting around the table for two hours just talking while the curry kept us warm.
Ingredients
- 1 medium red bell pepper, sliced: The sweetness balances the spices beautifully
- 1 medium carrot, sliced: Adds a lovely crunch that holds up during simmering
- 1 medium zucchini, diced: Soaks up the curry sauce like a sponge
- 1 small head broccoli, cut into florets: I love how the little trees catch all that sauce
- 1 cup snap peas, trimmed: They add this fresh pop that cuts through the rich coconut
- 1 small red onion, thinly sliced: Red onion brings a mild sweetness that white onion just doesnt have
- 1 tablespoon coconut oil: Coconut oil ties everything together with its subtle sweetness
- 3 cloves garlic, minced: Dont be shy with fresh garlic, it makes the house smell amazing
- 1 tablespoon fresh ginger, grated: Fresh ginger is non negotiable here, ground ginger just doesnt sing the same way
- 2 tablespoons red curry paste: This is the flavor engine of the whole dish
- 1 teaspoon ground turmeric: Gives that gorgeous golden color and earthy depth
- 1 teaspoon ground cumin: Adds that warm, smoky base note
- 1 teaspoon ground coriander: Brings a subtle citrusy brightness
- 1 can (400 ml) coconut milk (full fat): Full fat is worth it, light coconut milk just feels thin
- 1/2 cup vegetable broth: Helps loosen the sauce without watering down the flavor
- 1 tablespoon soy sauce or tamari: Adds that salty umami punch
- 1 tablespoon fresh lime juice: The acid at the end makes everything pop
- Salt and pepper, to taste: Trust your palate here
- Fresh cilantro, chopped: The bright herbal finish ties everything together
- Lime wedges: Letting people squeeze their own lime is part of the fun
Instructions
- Warm the pot and soften the onions:
- Heat coconut oil in a large skillet or Dutch oven over medium heat, add red onion, and sauté for 2 to 3 minutes until softened and translucent
- Wake up the aromatics:
- Stir in garlic and ginger, cooking for just 1 minute until the fragrance fills your kitchen
- Bloom the spices:
- Add red curry paste, turmeric, cumin, and coriander, stirring constantly for 1 minute until the spices become fragrant and deepen in color
- Add the hearty vegetables:
- Toss in bell pepper, carrot, zucchini, and broccoli, sautéing for 3 to 4 minutes and stirring frequently until they start to glisten
- Create the sauce base:
- Pour in coconut milk and vegetable broth, stirring to scrape up any spice bits from the bottom
- Simmer everything together:
- Add snap peas and soy sauce, stir well, cover, and let simmer for 10 to 12 minutes until vegetables are tender but still vibrant
- Finish with brightness:
- Remove from heat, stir in lime juice, and adjust salt and pepper to your taste
- Garnish and serve:
- Serve hot, topped with fresh cilantro and lime wedges, alongside steamed rice or quinoa if you like
Save This curry became my go to comfort food during a particularly cold winter when I needed something that felt like a warm hug.
Vegetable Swaps That Work
Cauliflower holds up beautifully and absorbs sauce like a dream. Green beans add this great snap that contrasts the softer vegetables. Mushrooms bring an earthy, meaty quality that makes the curry feel more substantial.
Protein Boosters
Chickpeas turn this into a hearty main that keeps you full for hours. Cubed tofu soaks up the curry sauce and becomes incredibly flavorful. Lentils melt into the sauce making it thicker and more comforting.
Serving Suggestions
Jasmine rice is classic but basmati works beautifully too. Quinoa adds protein and a lovely texture. Naan bread for scooping up that last bit of sauce is never a bad idea.
- Make extra rice, the leftovers reheat perfectly for lunch
- The curry actually tastes better the next day
- Freeze portions for busy weeks
Save Theres something about coconut curry that turns a regular weeknight dinner into a small celebration.
Recipe FAQs
- → Can I substitute vegetables in this dish?
Yes, vegetables such as cauliflower, green beans, or mushrooms can be used interchangeably to suit your preferences or seasonal availability.
- → How can I adjust the spice level?
Modify the amount of red curry paste to make the dish milder or spicier according to your taste.
- → What is a good protein addition for this dish?
Adding chickpeas or tofu during the simmering step provides extra protein and complements the flavors well.
- → Which side dishes pair well with this meal?
Steamed jasmine rice, quinoa, or naan bread make excellent accompaniments to soak up the flavorful sauce.
- → Are there allergen considerations to keep in mind?
The dish contains soy from the sauce; using coconut aminos offers a soy-free alternative. Also, verify the curry paste ingredients if avoiding seafood allergens.