Coconut Curry Recipe

This thick and creamy Thai coconut curry recipe takes under 30 minutes to make from start to finish!

The best easy coconut curry recipe

My own family often makes this healthy vegetarian dish for dinner at least once a week, because it is so easy to prepare.

If you are looking for a customizable quick weeknight meal, homemade coconut curry will not let you down.

The one pot curry recipe is perfect for anyone who loves Thai food.

It tastes like something you would order from a fancy Thai restaurant, and yet you can make the entire meal right in your own kitchen, using pantry staple ingredients.

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Vegan Thai curry variations

Red Coconut Curry: Stir in the one or two tablespoons of red curry paste listed as optional in the recipe below.

You can make your own homemade curry paste if you are feeling adventurous. To make things faster and easier, I normally just buy Thai Kitchen brand.

Yellow Coconut Curry: Either simply omit the optional curry paste in the recipe below, or use this mild Yellow Curry Recipe instead.

Green Coconut Curry: Stir in the optional green curry paste. Once again, you can use homemade or store bought curry paste.

I also like to add a splash of lime juice and use green vegetables like broccoli and snow peas as my vegetables of choice.

Spicy Coconut Curry: For a spicier version of the recipe, add twice the amount of curry paste and a little extra minced or powdered ginger.

(Note: The difference between green and red curry is that green curry paste has fresh green chilies, while red curry paste uses dried red chilies.)

Leftover coconut milk? Make Chocolate Truffles

Coconut curry ingredients

The vegetables: Almost anything goes here. Try chopped broccoli or cauliflower, string beans, bell peppers, and carrots, spinach, butternut squash, or sweet potato.

The spices: The Southeast Asian curry recipe calls for minced or powdered ginger, ground turmeric, a little salt, and optional Thai basil for flavor.

Optional protein: While many people will add chicken, beef, shrimp, salmon, or another type of fish to their Thai coconut curries, I like to keep it vegetarian by throwing in some chickpeas, lentils, black beans, or baked tofu.

Coconut milk: Use full fat canned coconut milk or coconut cream for this recipe.

Do not substitute the coconutmilk that comes in a carton. Using reduced fat canned coconut milk will yield a thinner sauce that will not taste as rich and creamy, but it is still good if a lower fat option is preferred.

Even with full fat coconut milk, the healthy coconut curry contains just over 200 calories per serving and is high in fiber, iron, Vitamin C, and Vitamin A.

Other ingredients: I love to stir in a few tablespoons of peanut or almond butter for a creamy plant based peanut butter curry variation.

You can also throw in a handful of cashews. Or add half a cup of chopped fresh, frozen, or canned pineapple, because one can never go wrong with the coconut pineapple combination.

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How to make coconut curry

Gather all of your ingredients, measure the spices, and chop the vegetables.

Combine everything in a pot or skillet. Cook over medium heat. Stir occasionally until the coconut sauce thickens and the carrots are tender.

If desired, add water or additional coconut milk for a thinner sauce. Or add even more coconut milk to turn it into coconut curry soup.

The curry can either be made on the stovetop in a pot or skillet or in a crockpot or slow cooker. I have not tried the recipe in an instant pot yet.

Feel free to experiment with other cooking methods, and be sure to report back for others if you do.

To make coconut curry in a crock pot: Combine all ingredients in a slow cooker or crockpot. Cook on low for six hours or until the vegetables are soft. If you are in a rush, cook on high for two hours. Stir, then continue cooking if needed.

The vegan coconut curry is super versatile. For example, if you want more of an Indian coconut curry than a Thai one, stir in a pinch of cumin and coriander. Vietnamese curry is thinner and often includes lemongrass and garlic.

Serving and storage suggestions

This homemade curry is great with rice or noodles or served over baked sweet potatoes. Here is the best way How To Cook Sweet Potatoes.

Or for a low carb and keto curry, serve it over roasted Spaghetti Squash.

Store leftovers in an airtight covered container in the refrigerator for three to four days. Additionally, you can portion the coconut curry into individual servings and refrigerate or freeze for weekly meal prep.

Reheat refrigerated or frozen curry either in a medium saucepan on the stovetop or in the microwave.

Coconut curry recipe video

Watch the step by step video, above.

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