Curry, Coconut Recipes

Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.

A lighter chicken curry with applesauce for natural sweetness and a creamy tomato-curry sauce, served over rice with all the fixings. Raisins, coconut, peanuts, chutney, and more on the condiment bar.

Crunchy lotus root in a very flavorful and rich spicy coconut milk curry sauce, perfect over basmati rice. This recipe delivers huge flavor from some very simple ingredients.

Sri Lankan fish curry (Malu Hodhi) simmered in coconut milk with turmeric, coriander, fennel, and curry leaves. A fragrant, mildly spiced seafood curry ready in 35 minutes.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

A rich vegan stew simmered in coconut milk and tangy tamarind with cauliflower, chickpeas, mushrooms, and warming spices. Deeply layered and satisfying.

Authentic Sri Lankan chicken curry simmered in coconut milk with cardamom, cloves, cinnamon and fresh tomatoes. Tender, fragrant and ready in about an hour.

A fragrant Vietnamese chicken curry simmered in coconut milk with lemongrass, sweet potatoes, and carrots. Serve over rice or rice noodles for a warming one-pot meal.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Annasi curry simmers fresh pineapple chunks in coconut milk with curry leaves, lemongrass, and green chilies for a sweet-tangy Sri Lankan side that pairs brilliantly with rice.

Pad phed pladuk: a fiery Thai catfish curry built on a from-scratch pounded chili paste of lemongrass, galangal, and kaffir lime, with fish fried in fresh coconut cream. Bold, aromatic, and seriously hot.

Crispy Sri Lankan beef pasties with a spiced filling of minced beef, potato, curry leaves, cardamom, and coconut milk tucked into flaky homemade pastry and deep-fried golden.

Sri Lankan hathu mushroom curry, a quick stir-fry of mushrooms, green pepper, and onion with curry powder, turmeric, and chili. Vegetarian, ready in 20 minutes.

Crispy phyllo bundles filled with curried shrimp, coconut, chopped peanuts, yogurt, and chutney. Makes 24 golden bite-sized appetizers. Freezer-friendly, so you can bake them straight from frozen for easy entertaining.

Kaha buth is Sri Lanka's golden yellow rice cooked in coconut milk with cardamom, cloves, lemongrass, and curry leaves. Fragrant, buttery, and the centerpiece of any rice-and-curry feast.