53 curry coconut milk recipes

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

30-minute Thai red curry chicken simmered in rich coconut milk with mushrooms, bell peppers, and fresh basil. Served over rice, this weeknight dinner brings bold Southeast Asian flavor home fast.

Grilled Hawaiian fish draped in a silky basil-coconut curry sauce with lemongrass, ginger, kaffir lime leaves, and homemade red curry paste. Island-meets-Thai fusion, fresh and fragrant.

Thai lobster and scallop curry with coconut milk, red curry paste, and fresh basil. Tender seafood in fragrant coconut broth with sweet pepper, mushrooms, and chili-garlic heat over rice.

A delightful main dish that combines tender beef with the creamy richness of coconut milk. It's a perfect example of how versatile and delicious beef can be when paired with the right ingredients.

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

Classic Thai green chicken curry with coconut cream, bamboo shoots, kaffir lime leaves, and fresh basil. Fragrant, herbaceous, and ready in just 30 minutes.

A Thai-inspired coconut curry soup with tender chicken, soba noodles, and mushrooms in a fragrant broth of lemongrass, galangal, fish sauce, and lime. Warming, aromatic, and ready in 35 minutes.

Grilled satay skewers marinated in soy, curry, and lime with a creamy coconut peanut dipping sauce. Works with chicken, beef, or pork for appetizers or a full meal.

Indonesian grilled fish simmered in a fragrant coconut milk curry with turmeric, ginger, lemongrass, and fresh greens. A traditional Gulai recipe that brings bold Southeast Asian flavors to your table in 35 minutes.

Homemade coconut milk from fresh coconut and boiling water. A simple 2-ingredient method for thick or thin coconut milk used in curries, soups, and desserts.

Thai duck curry (kaeng pet) simmered in coconut milk with a handmade curry paste of dried chilies, lemongrass, shrimp paste, and coriander seeds. Rich, aromatic, and deeply spiced.

Evil Jungle Prince is a Thai red curry chicken with coconut milk, lemongrass, kaffir lime leaves, red chili peppers, fish sauce, and fresh basil served over shredded cabbage. Also works as a vegetarian stir-fry.

Rich Malaysian laksa gravy built from a fragrant rempah spice paste of chilies, lemongrass, galangal, and candlenuts, simmered with coconut milk and fish balls. The aromatic, coconut-laced base for a bowl of curry laksa.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

Curried ground beef casserole with chopped apples, dried apricots, and milk-soaked bread baked until set. Serve with chutney, coconut, raisins, and sunflower seeds.