Description
This vibrant Coconut Curry is a quick and flavorful dish, combining tender vegetables, fragrant spices, and creamy coconut milk to create a comforting and wholesome meal. Perfect for a weeknight dinner, this recipe is versatile and can be made with tofu, chickpeas, or chicken for added protein. The rich red curry paste and turmeric powder offer a warm, exotic flavor that pairs beautifully with fresh cilantro and a squeeze of lime.
Ingredients
Scale
Vegetables & Protein
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup carrots, sliced
- 1 cup cubed tofu, chickpeas, or cooked chicken
Liquids & Oils
- 1 tablespoon coconut oil
- 1 can (14 oz) coconut milk (full-fat for extra creaminess)
- 1/2 cup vegetable or chicken broth
- 1 tablespoon soy sauce or tamari (for gluten-free)
Spices & Seasonings
- 2 tablespoons red curry paste
- 1 teaspoon turmeric powder
- Salt and pepper to taste
Garnish & Serving
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Heat the oil: In a large skillet or pot, heat 1 tablespoon of coconut oil over medium heat until warm.
- Sauté the onion: Add the diced onion and cook for 3-4 minutes until softened and translucent.
- Add garlic and ginger: Stir in minced garlic and ginger, cooking for about 1 minute until fragrant but not browned.
- Cook vegetables: Add sliced bell pepper, zucchini, and carrots to the skillet and sauté for 5-6 minutes until they begin to soften slightly.
- Incorporate curry paste: Stir in 2 tablespoons of red curry paste, mixing well to coat all the vegetables evenly with the spice blend.
- Add liquids and seasonings: Pour in the coconut milk and 1/2 cup of vegetable or chicken broth, stirring until combined. Add 1 tablespoon soy sauce or tamari, 1 teaspoon turmeric powder, salt, and pepper to taste.
- Simmer the curry: Bring the mixture to a gentle simmer and cook for 10-12 minutes, allowing the vegetables to become tender and flavors to develop.
- Add protein and finish cooking: If using, add cubed tofu, chickpeas, or cooked chicken to the pot and simmer for an additional 3-5 minutes until heated through.
- Garnish and serve: Remove from heat, garnish with fresh chopped cilantro, and serve hot with lime wedges. Enjoy with steamed rice or warm naan bread for a complete meal.
Notes
- Use full-fat coconut milk for a richer, creamier curry.
- Adjust the amount of red curry paste to control the heat level to your taste.
- For a gluten-free dish, substitute soy sauce with tamari.
- Can be made vegan by opting for tofu or chickpeas instead of chicken.
- Leftovers store well in the refrigerator for up to 3 days and taste great reheated.
- Add fresh chili or chili flakes if you prefer spicier curry.
