Best 2 Quick Coconut Curry Bowls Recipes

Embark on a culinary journey to the heart of Southeast Asia with our quick and easy coconut curry bowl recipes. These delightful bowls burst with vibrant flavors, combining the richness of coconut milk, the warmth of aromatic spices, and the freshness of crisp vegetables. Indulge in a symphony of textures, from the velvety smoothness of the curry to the satisfying crunch of roasted peanuts.

Our collection of recipes caters to diverse dietary preferences, offering options for vegetarians, vegans, and those seeking a gluten-free meal. Each recipe is meticulously crafted to deliver a perfectly balanced blend of flavors, ensuring a satisfying and wholesome dining experience.

For a classic and comforting dish, try our Thai Green Coconut Curry Bowl. This recipe features a luscious green curry paste made from fresh herbs, zesty lime leaves, and fragrant lemongrass. Succulent vegetables, such as bell peppers, snap peas, and bamboo shoots, add a delightful crunch and vibrant color to the bowl.

If you prefer a milder curry, our Coconut Red Curry Bowl is an excellent choice. This recipe showcases a creamy red curry paste, infused with aromatic spices like cumin, coriander, and paprika. Tender chunks of chicken or tofu, along with a medley of colorful vegetables, create a harmonious and satisfying meal.

For a vegan delight, our Coconut Chickpea Curry Bowl is a must-try. This flavorful recipe combines chickpeas, sweet potatoes, and spinach in a rich and savory coconut curry sauce. Topped with crispy roasted chickpeas and a sprinkle of fresh cilantro, this bowl is a feast for both the eyes and the taste buds.

Those seeking a gluten-free option will love our Coconut Curry Noodle Bowl. This recipe features delicate rice noodles swimming in a fragrant coconut curry broth. An array of vegetables, including broccoli, carrots, and bell peppers, add a delightful crunch and nutritional value.

No matter your dietary preferences, our collection of quick coconut curry bowl recipes has something for everyone. With minimal prep and cooking time, you can savor these delectable dishes in no time. Prepare to tantalize your taste buds and embark on a culinary adventure with our vibrant and flavorful coconut curry bowls.

Let's cook with our recipes!

30-MINUTE COCONUT CURRY

30-Minute Coconut Curry image

A vegan, gluten free 30-minute curry that's loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

Provided by Minimalist Baker

Categories Entree

Time 30m

Number Of Ingredients 19

Ingredients

1 Tbsp coconut or olive oil
1 small onion ((diced))
4 cloves garlic ((minced // 4 cloves yield ~2 Tbsp or 12 g))
1 Tbsp fresh grated ginger*
1/2 cup broccoli florets ((diced // or sub green bell pepper))
1/2 cup diced carrots
1/4 cup diced tomato
1/3 cup snow peas ((loosely cut))
1 Tbsp curry powder
1 pinch cayenne* ((optional // for heat))
2 14-ounce cans light coconut milk ((sub full-fat for richer texture))
1 cup veggie broth (DIY or store-bought)
Sea salt and black pepper ((to taste))
1 14-ounce can light coconut milk
1 cup white quinoa ((rinsed in a fine mesh strainer*))
1 Tbsp agave nectar ((optional))
Fresh lemon juice
Cilantro, mint, and/or basil
Red pepper flake

Steps:

If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened - about 5 minutes.
Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
Add the snow peas and tomatoes in the last 5 minutes so they don't overcook.
Taste and adjust seasonings as needed. I added another pinch or two of salt.
Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.

Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 41 g, Protein 10.2 g, Fat 25.8 g, SaturatedFat 21 g, Sodium 628 mg, Fiber 6.4 g, Sugar 7.2 g

COCONUT CURRY NOODLE BOWL

Coconut curry noodle bowl image

This creamy noodle dish is topped with crunchy cashew nuts for added flavour and texture. It's a simple vegan supper, perfect for feeding the family

Provided by Amanda Grant

Categories Dinner, Main course, Supper

Time 35m

Number Of Ingredients 17

Ingredients

1 tbsp vegetable oil
2 garlic cloves , crushed
½ red chilli , finely chopped (optional)
small piece ginger , grated
1 tbsp mild curry powder
1 tbsp soy sauce
1 tbsp sriracha (or another 1 tbsp soy sauce is you don't want the sauce hot)
400g can coconut milk
80g cashew nuts
1 tsp soy sauce
1 tsp maple syrup
1 tsp sesame oil
2 heads pak choi , halved
200g green beans , trimmed and halved
2 carrots , peeled into long ribbons
3 x 150g packs fresh udon noodles
large handful coriander , chopped, to serve

Steps:

Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.
Meanwhile, heat oven to 200C/180C fan/gas 6. Put the nuts in a bowl and mix with the soy sauce and maple syrup until fully coated. Scatter the nuts on a sheet of baking parchment on a baking tray, and roast for 10-12 mins, stirring halfway through.
While the nuts are roasting, heat the sesame oil in a wok or large frying pan. When hot, add the veg and stir-fry for 3-4 mins until slightly softened. Add the noodles and fry for another 2 mins until heated through.
Take both pans off the heat and pour the coconut sauce into the wok (or add the noodles to the saucepan) and stir until everything is coated in the sauce. Spoon into bowls and scatter over the nuts and coriander.

Nutrition Facts : Calories 533 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium

Tips:

Use fresh ingredients whenever possible. This will give your curry bowls the best flavor and texture.
Don't be afraid to adjust the spices to your taste. If you like things spicy, add more chili powder or cayenne pepper. If you prefer a milder curry, reduce the amount of spices.
Make sure to cook the vegetables until they are tender. This will help them to absorb the flavors of the curry sauce.
If you're short on time, you can use pre-cooked chicken or tofu. This will save you a lot of time and effort.
Serve your curry bowls with your favorite toppings. Some popular choices include rice, noodles, vegetables, and yogurt.

Conclusion:

Coconut curry bowls are a delicious and easy-to-make meal that are perfect for busy weeknights. They're also a great way to use up leftover chicken or tofu. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.