Coconut curry
A mild, creamy coconut milk curry sauce
A smooth, gently spiced curry of thick and thin coconut milk with a ground paste of onion, coconut, coriander, ginger and green chilli and a tempering of cumin and curry leaves. It's mild and silky, and good with almost anything. Serve hot coconut curry with any baked vegetables or rice.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the paste
For the tempering
For the seasoning
Method
0/4 doneStep 1: Grind 2 tbsp fresh coriander leaves, 2 tbsp fresh coconut, 1 onion, 4 green chillies and ½ tsp ginger paste to a paste with 2 tbsp water.
Step 2: Heat 1 tbsp ghee in a saucepan. Add 1 tsp cumin seeds and 8 curry leaves, then the paste, and fry for 1 minute.
1 minStep 3: Stir in 4 ¼ cups thick coconut milk and 2 cups thin coconut milk and add ½ tsp sugar, 1 green chilli, 1 pinch ground turmeric and 1 tsp salt.
Step 4: Bring to the boil, stirring, then simmer gently for 10 minutes. Serve hot with baked vegetables or rice.
12 min
Nutrition per serving
- Calories
- 680 kcal
- Protein
- 7 g
- Carbs
- 15 g
- Fat
- 68 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coconut curry take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of thick coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of thin coconut milk?
- Single cream, same amount (not dairy free).
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