This Coconut Curry is the vibrant, cozy, and lightning-fast dinner you never knew you needed in your weeknight rotation. It’s a whirlwind of flavors—aromatic ginger and garlic simmering with red curry paste, sweet vegetables and hearty chickpeas, all nestled in a creamy coconut milk sauce that feels like a culinary hug. Whether you’re a curry aficionado or just searching for a veggie-packed, vegan-friendly feast, this dish brings big flavor to the table with minimal fuss. Trust me, Coconut Curry will have everyone coming back for seconds!
Ingredients You’ll Need
The magic of this Coconut Curry starts with a handful of simple, colorful ingredients. Each one plays its part to create a harmonious balance of spice, sweetness, creaminess, and crunch—trust me, you want every item in your pot!
- Vegetable oil: Helps sauté your aromatics to a golden, flavorful base for the curry.
- Diced onion: Provides sweet depth and heartiness as the base of your curry sauce.
- Minced garlic: Adds a punch of sharp, aromatic flavor that wakes up the whole dish.
- Fresh ginger: Brings bright, zesty warmth and a little peppery kick.
- Red curry paste: The key to that signature Thai curry flavor—customize the heat by adding more or less.
- Coconut milk: The hero ingredient for creamy, tropical richness that defines Coconut Curry.
- Vegetable broth: Thins the sauce just right and brings extra savory flavor.
- Soy sauce: Adds savory umami and balances sweetness in the sauce.
- Brown sugar: A touch of sweetness to round out the flavors and tame the heat.
- Carrots: Bring a lovely pop of orange color and gentle sweetness.
- Red bell pepper: Lends crunch and vibrant color, plus a subtle sweetness.
- Zucchini: Softens perfectly, soaking up all that flavorful coconut curry sauce.
- Snap peas: Add crunch and freshness at every bite—don’t skip these!
- Chickpeas: Protein-packed and super hearty, making this curry filling and satisfying.
- Lime juice: Squeezes in bright acidity to balance out the rich, creamy sauce.
- Chopped fresh cilantro: Sprinkled on top for a fresh, herbal finish.
- Cooked jasmine rice: A fluffy, fragrant bed just waiting to soak up all that delicious curry.
How to Make Coconut Curry
Step 1: Sauté the Aromatics
Start by heating your vegetable oil in a large skillet or wok over medium heat. Add in the diced onion and cook for 3–4 minutes, stirring occasionally, until the onion turns soft and slightly golden at the edges. Toss in your minced garlic and grated ginger, letting everything sizzle together for another minute—your kitchen will smell incredible already! This aromatic trio lays a foundation for your curry that’s full of layered flavor.
Step 2: Wake Up the Curry Paste
Spoon in the red curry paste and stir it around constantly for 1–2 minutes. Cooking the paste like this releases all those fragrant spices and creates a super flavorful base. Trust me, you’ll see the oil turn a gorgeous reddish color and know something delicious is happening.
Step 3: Build the Sauce
Next, pour in your creamy coconut milk and the vegetable broth, stirring well to combine. Add in the soy sauce and brown sugar. This combination magically balances salty, sweet, and savory—the classic flavor profile of a knock-out Coconut Curry. Give it a quick taste and adjust the curry paste if you like a little more spice!
Step 4: Add the Veggies
Drop in the sliced carrots, red bell pepper, zucchini, and snap peas. Let your curry come to a gentle simmer, cover loosely with a lid, and cook for 10–12 minutes. These veggies should become tender but still maintain their colorful crispness—this is where the Coconut Curry really shines with contrast and freshness.
Step 5: Finish with Chickpeas and Lime
Now stir in the chickpeas and let them heat through for another 2–3 minutes. Just before serving, switch off the heat and pour in the lime juice for a final kick of brightness. The squeeze of citrus wakes up all those rich, creamy flavors and ties everything together.
Step 6: Serve and Garnish
Spoon your piping-hot Coconut Curry over fluffy jasmine rice and sprinkle generously with fresh cilantro. Don’t be shy—the greens make the bowl pop visually and add a lovely herbal lift. Now dig in and enjoy every cozy bite!
How to Serve Coconut Curry
Garnishes
When it comes to finishing touches, a handful of chopped fresh cilantro brings out the curry’s bright, herbal notes. For a little extra color and zing, you can also add thinly sliced green onions or a few rings of fresh red chili. Even a sprinkle of roasted peanuts or toasted coconut flakes invites an irresistible crunch to your bowl of Coconut Curry.
Side Dishes
Coconut Curry is magical on its own, but it also plays well with others! Fluffy jasmine rice is the classic partner, soaking up every spoonful of sauce. You might also serve it with warm naan or roti to scoop up bites, or even a side of crisp cucumber salad to refresh the palate between mouthfuls of curry goodness.
Creative Ways to Present
Why not have fun with your Coconut Curry presentation? Try serving it in colorful bowls with a wedge of lime on the side for squeezing. Or, ladle the curry into hollowed-out bell peppers for a festive, dinner party-ready twist. If you’re feeling bold, offer a DIY bowl bar with all the garnishes in little dishes and let everyone build their own perfect bowl.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer leftover Coconut Curry into airtight containers and pop them in the fridge. It’ll stay fresh and fabulous for up to 4 days. Give it a gentle stir before reheating, since the sauce may thicken slightly as it chills.
Freezing
Coconut Curry is freezer-friendly, making it a lifesaver for busy weeks! Portion the cooled curry into freezer-safe containers, leaving a little room for expansion. It’ll keep well for up to 2 months. Just defrost overnight in the fridge before reheating for a just-cooked taste.
Reheating
To reheat, pour your Coconut Curry into a saucepan and warm gently over medium heat, stirring often to prevent sticking. Add a splash of coconut milk or water if it’s a bit thick. Microwave reheating works too—just use a microwave-safe bowl, cover loosely, and heat in 1-minute increments, stirring between each.
FAQs
Can I swap out the veggies in this Coconut Curry?
Absolutely! Try substituting with broccoli, sweet potatoes, baby corn, or whatever veggies you have on hand. The recipe is flexible and a great way to use up produce.
Is Coconut Curry spicy?
This Coconut Curry has a gentle warmth from the red curry paste, but you can make it milder (or hotter!) by adjusting the amount of curry paste to your taste. Taste as you go and stop when it’s just right for you!
Can I add protein besides chickpeas?
Yes, you can substitute the chickpeas with cubed tofu, cooked chicken, or even shrimp if you’d like to make a non-vegan version. Adjust cooking times as needed to keep everything tender.
Will light coconut milk work in this Coconut Curry?
Light coconut milk can be used if you’re looking to cut a few calories, but you’ll lose a little of the creamy richness. Full-fat coconut milk makes the sauce luxuriously silky, which is always a win in my book!
What should I do if my Curry is too thick or too thin?
If your Coconut Curry is thick, just add a splash of vegetable broth or coconut milk to loosen it; if it’s too thin, let it simmer uncovered for a few extra minutes until you reach your ideal sauce consistency.
Final Thoughts
There’s something so heartwarming about sharing a big, colorful bowl of Coconut Curry with friends or family. With its fragrant sauce, crisp veggies, and creamy chickpeas all wrapped up in a swirl of Thai-inspired flavor, you’re only one pot and half an hour away from pure comfort. Give this Coconut Curry a try—you’ll be hooked by the first spoonful!
Print
Coconut Curry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A flavorful and creamy Coconut Curry recipe with a Thai influence, packed with colorful vegetables, chickpeas, and aromatic spices. This vegan dish is easy to make and perfect for a satisfying meal.
Ingredients
Main Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
Vegetables and Others:
- 2 medium carrots, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon lime juice
- Chopped fresh cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- Saute Aromatics: Heat oil in a skillet, sauté onion until soft. Add garlic, ginger, and curry paste.
- Add Liquid: Pour in coconut milk and broth. Stir in soy sauce and sugar.
- Cook Vegetables: Add carrots, bell pepper, zucchini, and snap peas. Simmer until tender.
- Finish: Stir in chickpeas, cook briefly. Remove from heat, add lime juice.
- Serve: Serve over rice, garnish with cilantro.
Notes
- Adjust heat level by varying curry paste.
- Substitute chickpeas with tofu or chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups curry with rice
- Calories: 390
- Sugar: 10g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
