How to make a thick and creamy Thai coconut curry recipe in under 30 minutes. This healthy vegetarian dish is so easy to prepare, you’ll probably end up eating it for dinner at least once a week!
The best easy coconut curry recipe
If you’re looking for a family friendly weeknight dinner that’s quick to whip up and easy to customize, this healthy coconut curry will not let you down.
The one pot curry recipe is perfect for anyone who loves Thai food. It tastes like a meal you’d order from a fancy Thai restaurant, and yet you can make the entire dish right in your own kitchen, using pantry staple ingredients.
Also try this popular Cauliflower Casserole
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’re feeling adventurous, or I normally just use 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. I also like to add a splash of lime juice and use green vegetables 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.
(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, snow peas, 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 won’t be as rich and creamy, but it’s still good if a lower fat option is preferred.
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.
You may also like these healthy Cauliflower Recipes
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, you can 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 haven’t tried the recipe in an instant pot yet. Feel free to experiment, and be sure to report back if you do.
To make coconut curry in a crock pot: Combine all ingredients in a slow cooker or crockpot. Cook on low for 6 hours or until the vegetables are soft.
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’s the best way How To Cook Sweet Potatoes.
Or for a low carb and keto curry, serve it over 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 on the stovetop or in the microwave.
Watch the vegetarian coconut curry recipe video, above.
Coconut Curry Recipe
- 1 onion
- 2 carrots, chopped
- 2 peppers, sliced
- 1 cup vegetables of choice, such as green beans, snow peas, chopped broccoli, or diced sweet potato
- 1 can coconut milk (13.5oz)
- 1 tbsp sweetener of choice
- 1 tsp minced ginger, or 1/4 tsp powdered
- 1/2 tsp salt
- 1/4 tsp ground turmeric
- optional protein of choice, such as cubed tofu or black beans
- optional 1-2 tbsp green or red curry paste
- optional handful Thai basil
- optional 1/2 cup chopped pineapple
- optional 2-4 tbsp peanut butter or handful of cashews
- Stovetop Recipe: Combine all ingredients in a pot or skillet. If desired, you can brown the onion in a little oil first. Cook over medium heat, stirring occasionally, until the coconut sauce has thickened and the carrots are tender. Add water or milk of choice to thin down sauce as needed. Crock Pot Coconut Curry Recipe: Combine all ingredients in a slow cooker or crockpot and cook on low for 6 hours or until vegetables are soft.View Nutrition Facts
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Healthy Dinner Recipes
Both vegetarians and meat eaters love this healthy appetizer or side dish recipe. Serve with ranch dressing and raw veggies of choice.
The avocado recipe can be vegan, gluten free, low carb, keto, paleo, sugar free, and whole 30 friendly. Just toss everything together in a bowl, then serve and enjoy.
This thick and creamy cauliflower soup comes together in 20 minutes and is a great easy recipe for serving to guests or a hungry family.
If you need a simple meatless lunch recipe that kids and adults both love, be sure to give this pasta a try. It’s a new vegan take on the American classic dish.
For anyone who prefers a curry without coconut milk, this tomato chickpea curry is coconut free and can be prepared with just three basic ingredients. It gives you countless opportunities for customization.
A recipe for dairy free and gluten free black bean balls, with no eggs required. Throw the meatless meatballs over pasta or top them with mushroom gravy.
Love the looks of it! I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Your blog posts are super inspiring for me in this phase, thanks!
Wow you weren’t kidding when you said this coconut curry recipe was easy to make. I got the email this morning and made the red curry version for dinner later tonight! From sampling, I can tell you it’s delicious 🙂
For the slow cooker version- can you put coconut milk in for that long or do you add it at the end?
Chocolate Covered Katie says
Add it all together at the same time 🙂
Ann Marie says
This coconut curry was perfectly spiced and super creamy, and leftovers tasted even better the next day. So glad I found your blog!
Dorothy D. Piper says
Wow! For so many days I want to cook curry but I don’t know how to cook. Thanks for sharing!
Made the green version for lunch today and my husband and I both thought it was delicious. I used chickpeas and a bit of lime juice and cilantro to serve. Quick and satisfying! Thank you!
I made this for dinner last night and we all loved it. A perfect dish that I know I will make again and again.
I’m so excited to make this recipe for my family! If I double it and add chicken, would you recommend I add additional time to the crockpot, or bump the temp to high?
I doubled it when I made it and it was still done in the allotted time in the crockpot. Delicious and I will definitely be making the recipe again.
(I did not use chicken though so can’t advise on that.)
Yum so delicious, I would love to make recipes as like you. This looks so amazing and delicious also I would love to share this blog with my friends.
How many does this recipe serve?? Thank you
This curry is on a regular rotation at my house! I love it! Easy, quick, delicious, and very adaptable to whatever vegetable I have on hand! Five stars all the way.
Yum! Just made this tonight. I made the vegetable curry with peppers, onions, carrots and green beans while my husband grilled chicken. I cooked the veggies in coconut oil before adding the milk and spices. I also added just a touch of tomato paste. We often
We often what?
I made this for dinner tonight. Very easy and delicious. Definitely will be in the weekday rotation. It’s good too as you really could use almost any vegetables you like. I was thinking one nice addition to the finished bowls would be to toss a few cashews on top. Yum!
Robyn Kurtz says
Did this recipe used to have soy sauce?! I swear I’ve made this but also swear it had soy sauce!
CCK Media Team says
Maybe you made this one? https://chocolatecoveredkatie.com/thai-coconut-peanut-butter-curry/
OMG! 😍 I made this yesterday. It was so delicious. Thank you Katie 💜
I really enjoyed this. The sweetness of Thai Curry is what I love about it. For that reason I used a little more sweetener and I should not have. I also used coconut cream and I think coconut milk would have been better, again because it seemed really sweet and almost syrupy to me. I think I’ll try it again sometime using the correct amount of sweetener and coconut milk.
How spicy are the red & green curry pastes (& relative to your yellow curry)? My family are not into super spicy foods. Thanks.
This was really good. I put the optional Thai paste and peanut butter in it. I also cut fresh basil from outside though it wasn’t Thai basil. I used more than a cup of veggies too. So good! Thanks so much for the recipe. Kids haven’t come up yet to try it. Hope they don’t like it so I’ll have leftovers for dinner tomorrow.
I made this curry today and it is very easy to make and the flavour is amazing. I added red lentils for protein. Will definitely be making again!
Thank you Katie, my family just love this very tasty coconut curry recipe. Easy to prepare and cook with a great result.
I precooked 3 seasoned chicken breasts, sliced them up. Followed all the rest of the steps, using mostly red peppers and even asparagus. This was positively scrumptious.
Both my husband and I agreed. Simple, quick and delicious!
We made this for dinner tonight and it was wonderful. It will now be our go to vegetarian curry recipe and I anticipate making this many more times.
I did veggies only and it was amazing!!!
CCK Media Team says
Thank you so much for making them!
We love this recipe at our house. It’s easy to do and so delicious.
K. Day says
Last week, I made this for the first time and it was fantastic and even better the second and third day. I used frozen vegetables (broccoli, green beans, 3 pepper & onion blend) and threw in some fresh shredded carrots that I first cooked a little bit in avocado oil (no meat). For the sauce, I used lite coconut milk (in the can), mixed all the seasonings in it (ginger, turmeric, crushed red pepper, minced garlic, black pepper, a little kosher salt, 1/2 the sugar, red curry powder and a bay leaf) and used crunchy peanut butter and a little tomato paste to thicken it up. I served it with brown rice cooked in my Instant Pot. Thank you for sharing such a wonderful recipe that was both easy and versatile! It was exactly what I had a taste for and definitely something I will make again!
CCK Media Team says
Thank you so much for making it!
Hi! I can’t find any red or green curry paste where I live. Can I use regular powdered curry? If so, how much? Thanks!
CCK Media Team says
The green or red curry is optional, so you can just omit it 🙂
Nancy Miller says
Thank you for this curry recipe! Apart from being quite appetizing, curry has been found to be beneficial for individual’s long-term health. If eaten regularly, one can significantly benefit from curry’s minerals and vitamins Turmeric, a primary ingredient in curry, has contributed to several health-dish benefits.
This has become one of my favorite recipes. Just made it for the 3rd time. Love, love, love it. Quick. Delicious. thank you, Katie
Loved this. I did a green curry w/ broccoli and snow peas, carrots, r pepper and cubed tofu.
Thx for such a versatile recipe that really, truly takes only 30 minutes to prepare 🙂
I really liked the recipe of Thai coconut curry but it’s very hard to find the ingredients, there are so many adds and other stuff that you scroll and scroll. It’s not easy. But thank you, I’ll try it.
Sukie Sargent says
It used to be very easy to find and print the recipe. Now it’s not. And also, I could’t print the image of the dish.
So delicious and easy! Such a quick way to get a bunch of veggies in for dinner, I followed instructions exactly and cooked it all in one pot. Will definitely be making again and try diff. veggies whatever I have on hand 🙂 Yay Meatless Monday!
I’ve recently switched to an anti-inflammatory diet and your site is wonderful! This was the first recipe I tried and it was delicious! I was a little intimidated at first because I never made curry before, but this was so easy. I love how you can use up extra veggies for this also. I used sweet potato, onions, bell peppers, carrots, shallots, and tofu. Made a big batch so I can eat on it for a few days and hopefully freeze the rest. Looking forward to trying your other recipes!