Curry is one of those dishes that warms you up in an instant! We love Asian-inspired dishes from the full-time chef’s family, and Thai food is one of our favourites. What do we love most about this easy coconut curry recipe? It’s easy to prepare using ingredients you probably already have in your pantry. It’s loaded with tons of spices, tender chicken, and creamy coconut milk. You can also get really creative with this dish. Add fresh vegetables like bell peppers and carrots or crunchy nuts like cashews or peanuts. When you try this coconut milk curry recipe at home, the spicy and warm aroma will fill your kitchen as it cooks. Come home to a great meal!
Coconut Milk Options:
For the creamiest and thickest results, choose to use full-fat coconut milk. That said, you can also use low-fat options if you prefer. If you find that your dish is not as thick as you would like, you can add ½ tablespoon of cornstarch to thicken the sauce.
You can also use coconut milk instead of coconut milk. They are almost always interchangeable. Not surprisingly, coconut cream will make your simple coconut curry thicker, smoother, and richer.
Although this recipe is made with chicken, feel free to include your favorite meat or plant-based options:
Fish Sauce Substitutes:
Some cooks are instantly put off by the idea of using fish sauce – we get it! No one wants a fishy curry. Rest assured, the fish sauce won’t give this dish a bad taste. Instead, it brings out the wonderful umami!
If you really don’t want to use fish sauce, or you’re allergic, you can try these:
- i am willow
- soy sauce and rice vinegar
- soy sauce and lime juice
Add your favorite substitutions a few at a time and taste test until you get the flavor you want!
The beauty of this dish is that you can tweak it to your liking. Get creative with this coconut milk curry recipe. Here are some of our favorite vegetable additions:
- red, green or yellow bell peppers
You can even add some spinach and peas to give this dish more veggies.
Want to add a little crunch and flavor? Try adding:
- fresh chopped cilantro
Spice Levels: How to Adapt It
Thai curries are traditionally spicy, which is why we’ve added a dash of chilli and chili garlic paste to this recipe. Traditional recipes call for some kind of protein, curry paste, coconut milk, and lots of herbs and spices. If you want heat, add more chili paste or chili garlic paste. You can omit them if you don’t like spicy food. Just keep in mind that coconut milk will reduce the flavor level on its own. Add spice a little at a time to achieve the level of spice that’s right for you.
Slow Cooker Instructions:
Interested in whipping up our coconut milk curry in your slow cooker? good idea! You can easily turn this dish into a “set it and forget it” recipe! You need to sear the chicken on the stovetop first. Then, add all remaining ingredients to the slow cooker and cook on high for 2-3 hours or low for 4-6 hours.
Troubleshooting: I’m Worried My Coconut Curry Will Set
If you’re an experienced cook, you might be concerned about dishes congealing. Curdling can occur when you mix a dairy product like milk or cream with a lime. With this easy coconut curry dish, you don’t have to worry! Coconut milk is a non-dairy product, so it doesn’t have the same protein as cow’s milk. No protein, no curdling, no problem.