Best 2 Creamy Red Coconut Curry Recipes

Indulge in a symphony of flavors with this Creamy Red Coconut Curry, a culinary masterpiece that tantalizes your taste buds and transports you to a realm of culinary delight. This rich and aromatic curry boasts a harmonious blend of coconut milk, red curry paste, and fragrant spices, simmered to perfection with tender chicken, succulent shrimp, and a medley of colorful vegetables. Accompanying this main course are two additional delectable recipes: a refreshing Cucumber Raita, a cooling yogurt-based condiment that provides a delightful contrast to the heat of the curry, and a simple yet satisfying Steamed Jasmine Rice, the perfect canvas to soak up every drop of the flavorful sauce. Prepare to embark on a culinary journey like no other, exploring the depths of flavor and experiencing the magic of a meal that celebrates the vibrant essence of Southeast Asian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY RED COCONUT CURRY

Creamy Red Coconut Curry image

A rich, creamy red curry. Perfect blend of coconut, vegetables, and spices.

Provided by VANCITYGIRL

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, crushed
1 medium white onion, chopped
1 (15 ounce) can baby corn, drained
1 ½ cups chopped cooked chicken breast
1 (8 ounce) can sliced water chestnuts, drained
½ cup chickpeas
3 tablespoons red curry paste
½ teaspoon garlic powder
1 (14 ounce) can unsweetened coconut milk
¼ cup chicken broth
salt and ground black pepper to taste

Steps:

Heat oil in a large saucepan over medium heat. Cook onion and garlic in the hot oil until tender, about 5 minutes. Add baby corn, chicken, water chestnuts, chickpeas, curry paste, and garlic powder; stir until well coated.
Add coconut milk, chicken broth, salt, and pepper. Stir until mixture comes to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 25.6 g, Cholesterol 40.8 mg, Fat 36.2 g, Fiber 11.9 g, Protein 23.7 g, SaturatedFat 20.5 g, Sodium 467.7 mg, Sugar 6.5 g

CREAMY COCONUT CURRY

Creamy Coconut Curry image

This is a very creamy coconut-chickpea curry, made with a can of thick and creamy Thai coconut cream for South Asian creamy goodness and spiced with garam masala. It is a quick and simple plant-based curry to prepare, for those who are always on the go looking for healthy plant-based lunch options. Serve over white rice, corn tortillas, or dumplings.

Provided by Fareeha Chaudhry

Categories World Cuisine Recipes Asian

Time 25m

Yield 2

Number Of Ingredients 18

Ingredients

4 tablespoons coconut butter
½ red onion, chopped
1 clove garlic, minced
1 teaspoon pink Himalayan salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon fennel seeds
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon garam masala
1 tablespoon cornstarch
¼ cup water
1 (14 ounce) can cream of coconut
4 curry leaves, or more to taste
½ teaspoon chili powder
½ cup cooked chickpeas
2 ounces broccoli florets, chopped
4 small heads baby bok choy

Steps:

Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color, 2 to 3 minutes. Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until a creamy paste forms.
Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps. Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender (do not overcook). Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened, 2 to 3 minutes.
Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy, 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced, 3 to 5 minutes.

Nutrition Facts : Calories 998.2 calories, Carbohydrate 138 g, Fat 48.4 g, Fiber 10.8 g, Protein 11.4 g, SaturatedFat 43.7 g, Sodium 1552 mg, Sugar 104.7 g

Tips:

Use fresh ingredients: Fresh coconut milk, vegetables, and herbs will give your curry the best flavor.
Don't be afraid to adjust the spice level: This recipe calls for a medium level of spice, but you can easily adjust it to your liking by adding more or less red curry paste.
Serve with your favorite sides: This curry is delicious served with rice, noodles, or vegetables.
Make it ahead of time: This curry can be made ahead of time and reheated later. This makes it a great option for busy weeknights.

Conclusion:

This creamy red coconut curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken or vegetables. With its rich and flavorful sauce, this curry is sure to be a hit with your family and friends.