Greetings, curry lover. Prepare to be whisked away on a flavor-packed journey with this 5-Ingredient Coconut Curry.

This aromatic and creamy dish is a breeze to make, yet it’s bursting with the rich and complex flavors of traditional Indian cuisine. So, grab your spices and let’s dive into this delicious recipe.

Why I Put This 5-Ingredient Coconut Curry Recipe Together

Curry is a beloved staple in many households. No gonna lie. But it often requires a long list of ingredients and hours of simmering to achieve that perfect balance of flavors.

With this recipe, I have simplified the process without sacrificing taste. By using just five basic ingredients, you can create a delicious coconut curry that’s ready in no time, making it perfect for busy weeknights or lazy weekends.

What Makes This 5-Ingredient Coconut Curry Recipe the Best?

This coconut curry is all about simplicity and flavor.

By combining creamy coconut milk with fragrant curry paste and a few key spices, you’ll create a luscious sauce that’s both comforting and satisfying. The addition of tender vegetables and protein of your choice makes this dish a complete meal in itself.

With only five ingredients, it’s incredibly easy to make without compromising on taste. Cool right?

Ingredients Needed

1 can coconut milk
2 tablespoons curry paste (red, green, or yellow)
2 cups mixed vegetables (such as bell peppers, carrots, and peas)
1 cup protein (such as tofu, chicken, or shrimp)
2 tablespoons cooking oil

Alternative Ingredients

Here are some ingredients you can use in place of the ones above:

Ingredient	Alternative
Coconut milk	Coconut cream or almond milk
Curry paste	Curry powder or garam masala
Mixed vegetables	Any vegetables of your choice
Protein	Tofu, chicken, shrimp, or chickpeas

Step-By-Step Guide

Step 1: In a large skillet or wok, heat the cooking oil over medium heat.

Step 2: Add the curry paste to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant.

Step 3: Stir in the coconut milk and bring the mixture to a simmer.

Step 4: Add the mixed vegetables to the skillet and cook for 5-7 minutes, or until they are tender but still crisp.

Step 5: Add the protein of your choice to the skillet and cook for an additional 5-7 minutes, or until cooked through.

Step 6: Serve the coconut curry hot, garnished with fresh cilantro or chopped peanuts if desired.

Expert Tips

For extra richness and flavor, you can use full-fat coconut milk instead of light coconut milk.
Feel free to customize the curry paste to suit your taste preferences. Red curry paste is spicy and aromatic, green curry paste is herbaceous and fresh, and yellow curry paste is mild and fragrant. Choose the one that appeals to you the most, or mix and match for a unique flavor profile.
You can easily make this dish vegetarian or vegan by using tofu or chickpeas as the protein, or omitting the protein altogether and adding extra vegetables.

Utensils Needed

Large skillet or wok
Wooden spoon or spatula

Frequently Asked Questions About Coconut Curry

Can I use homemade curry paste instead of store-bought?

Yes, you can use homemade curry paste in stead of store-bought one. Homemade curry paste can add an extra layer of freshness and flavor to your coconut curry. If you have the time and ingredients to make your own curry paste, feel free to use it in place of store-bought.

Just keep in mind that homemade curry paste may have a different flavor profile than store-bought, so you may need to adjust the seasoning accordingly.

Can I use canned vegetables instead of fresh?

Yes. Canned vegetables can be a convenient option for this recipe, especially if you’re short on time or don’t have fresh vegetables on hand. Simply drain and rinse the canned vegetables before adding them to the skillet, and adjust the cooking time as needed to heat them through. Keep in mind that canned vegetables may be softer in texture than fresh vegetables, so you may want to reduce the cooking time slightly.

Can I make this curry ahead of time?

Yes, you can. This coconut curry can be made ahead of time and stored in the refrigerator for up to 3-4 days. Simply allow the curry to cool completely, then transfer it to an airtight container and refrigerate until ready to use. When ready to serve, reheat the curry on the stovetop over medium heat until warmed through, stirring occasionally.

Can I freeze leftovers of this curry?

Yes, this coconut curry freezes well and is perfect for meal prep or batch cooking. Allow the curry to cool completely, then transfer it to freezer-safe containers or resealable plastic bags and freeze for up to 3 months. To reheat, simply thaw the curry overnight in the refrigerator, then reheat it on the stovetop or in the microwave until heated through.

Can I make this curry spicier?

Yes, you can. If you prefer a spicier curry, you can add additional curry paste or chopped chili peppers to the mixture before cooking. Keep in mind that different types of curry paste vary in heat level, so adjust accordingly to suit your taste preferences. You can also serve the curry with extra chili sauce or chopped chili peppers on the side for those who like it extra spicy.

Can I use coconut cream instead of coconut milk?

Yes, you can use coconut cream instead of coconut milk for a richer and creamier coconut curry. Coconut cream has a higher fat content than coconut milk, which will result in a thicker and more delicious sauce. Keep in mind that coconut cream may be sweeter than coconut milk, so adjust the seasoning accordingly to balance the flavors.

Have any comments or questions? Drop them in the comment box below. I will reply ASAP.

Also, check out our other recipes that are sure to make you go cray-cray with joy 😹.

You will find the recipe in full below 👇👇👇.