Description
A rich and flavorful Coconut Curry packed with fresh vegetables and your choice of tofu, chickpeas, or chicken, simmered in creamy coconut milk and aromatic spices. This easy stovetop recipe delivers a comforting, vibrant dish perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Essentials
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
Vegetables
- 1 bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup carrots, sliced
Sauce & Seasoning
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk (full-fat for extra creaminess)
- 1/2 cup vegetable or chicken broth
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon turmeric powder
- Salt and pepper to taste
Protein
- 1 cup cubed tofu, chickpeas, or cooked chicken
Garnish & Serving
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Prepare Aromatics: In a large skillet or pot, heat the coconut oil over medium heat. Add the diced onion and cook until softened and translucent, about 3 to 4 minutes.
- Sauté Garlic and Ginger: Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant but not browned to release their flavors.
- Cook Vegetables: Add the sliced bell pepper, zucchini, and carrots to the skillet. Sauté for 5 to 6 minutes until the vegetables start to soften but still retain some bite.
- Add Curry Paste: Stir in the red curry paste thoroughly, coating the vegetables evenly to build the curry’s base flavor.
- Simmer Sauce: Pour in the coconut milk and broth. Stir to combine, then add soy sauce, turmeric powder, salt, and pepper. Mix well to integrate all ingredients.
- Cook Curry: Bring the mixture to a gentle simmer. Let it cook uncovered for 10 to 12 minutes, allowing the vegetables to become tender and flavors to meld.
- Add Protein: If using tofu, chickpeas, or cooked chicken, stir them in now. Simmer for an additional 3 to 5 minutes until heated through and infused with curry flavor.
- Garnish and Serve: Remove from heat, garnish with fresh chopped cilantro, and serve with lime wedges. Ideal over steamed rice or alongside naan bread for a complete meal.
Notes
- Use full-fat coconut milk for a creamier curry; light versions may be less rich.
- Adjust the amount of red curry paste to control spice level according to your preference.
- For a gluten-free version, substitute soy sauce with tamari.
- If using raw chicken, add it earlier with the vegetables to ensure thorough cooking.
- You can swap vegetables based on seasonal availability or personal preference.
