Curry, Coconut Recipes

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Folded Sri Lankan omelettes get sliced and bathed in a spiced coconut milk gravy with curry leaves, turmeric, and a bright squeeze of lime. Ready in just 15 minutes.

Jamaican chicken breasts coated in coconut-curry flour, pan-seared, and simmered in pineapple juice with sauteed banana. A low-fat Caribbean-inspired chicken dinner served over rice.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.

Kakuluwo is a Sri Lankan crab curry simmered in two rounds of coconut milk with fenugreek, grated coconut, and curry leaves. Messy to eat, absolutely worth every bite.

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

Indonesian chicken sateh skewers marinated in lemongrass, garlic, and curry, grilled over fire and drenched in a silky coconut-peanut sauce with fish sauce and lime.

Thai BBQ chicken drummettes marinated overnight in cilantro root, garlic, curry, turmeric, and fish sauce. Grilled with coconut milk basting and served with a spicy garlic-vinegar dipping sauce.

Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.

South Indian molagootal with mung dal, cabbage, potatoes, and peas in a coconut-spiced broth. A protein-rich vegetarian curry ready in 30 minutes.

Sri Lankan-style chicken curry with ginger, garlic, curry powder, cumin, and creamy coconut. Loaded with vegetables and simmered until rich and fragrant.

Chicken skewers marinated overnight in curry, five-spice, ginger, soy, and honey, grilled with pineapple and green pepper, then dunked in a creamy peanut-coconut dipping sauce. Southeast Asian street food at home.

Quick microwave chicken curry stir-fry tossed with crunchy peanuts, sweet chutney, coconut, and currants over wild rice. A 35-minute weeknight dinner with zero stovetop cleanup.

South Indian coconut chutney with chickpeas, green chilies, and a sizzling mustard seed tadka. Serve alongside dosas or idlis, and freeze extra portions for easy meal prep.

Velvety cold curried carrot soup with coconut milk, ginger, and lime, topped with crisp shrimp. A showstopping chilled soup starter that's worth every minute of chill time.