30 Minute Coconut Curry Recipes

EASY SPRING COCONUT CURRY

Steps:

• Heat a dutch oven over medium high heat. Add oil and heat it for 30 seconds.
• Add cubed sweet potatoes and cook for about 2 minutes, stirring occasionally.
• Add curry powder and cook for another minute or so, stirring frequently to avoid burning the spices.
• Pour chicken stock and salt. Stir everything, deglazing the bottom of the pan. Bring it to a boil.
• Add bok choy and coconut milk. Mix well and bring it to a boil.
• Taste sweet potato and if it's tender, add squash, asparagus and chicken. Cook for a minute or two, until chicken is heated through.
• Right before serving, stir in snow peas. (Don't cook the curry for too long after you add squash, asparagus and snow pea. You don't want to overcook them into a mush.)
• Squeeze juice of half a lime and serve over steamed rice with lime wedges and cilantro.

30-MINUTE COCONUT CURRY

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.

EASY AND DELICIOUS COCONUT CURRY

Steps:

• To a large pot or skillet on med-heat, add your oil, onion, garlic, ginger, thyme, curry powder and turmeric powder and fry until fragrant.
• Add your protein of choice and cook until cooked through.
• Next, add in your carrots, snap peas, and (if using) cubed squash and potatoes and let your vegetables cook for 2-3 minutes, stirring occasionally.
• Add the broth and coconut milk (it should be enough to cover at least 75% of your meat and veggies). Cover and simmer for 5-7 minutes.
• Mix the cornstarch (or potato starch) with a 2 tbsp of water to make a slurry, stir it into your simmering curry and stir to allow it to thicken evenly.
• Finally, mix in broccoli and precooked chickpeas, turn off the heat, cover, and let sit for 10 minutes. Season to taste with salt and pepper, and garnish with parsley. Additionally you can add a touch of chili oil to bring some heat to your curry.
• Serve with steamed brown rice or noodles.

WHOLE30 COCONUT CURRY MEAL PREP RECIPE BY TASTY

Steps:

• In a large pot, add olive oil and set over medium heat.
• Once the oil begins to shimmer, add cubed chicken breast and season with salt and pepper. Cook the chicken, stirring occasionally, until sides become browned and the center is no longer pink. Remove chicken and set aside.
• Add the chicken broth, onion, and garlic to the pot and cook, stirring occasionally, until onions become translucent.
• Add the green curry paste and stir until evenly distributed.
• Add in the coconut milk, turmeric, chili powder, coriander, ginger, salt and pepper and stir until thoroughly combined.
• Add in the cooked chicken, butternut squash, red bell pepper, broccoli and cauliflower and stir, bringing to a boil.
• Reduce heat, cover with a lid, and simmer for 10-15 minutes, or until vegetables are tender.
• Remove from heat and allow to cool.
• In 4 glass containers, add in 1 cup of riced cauliflower each. Distribute curry evenly between each container.
• Store in the refrigerator for up to 4 days.
• When ready to enjoy, microwave, and garnish with fresh cilantro.
• Enjoy!