Curry Recipe Coconut Milk

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.

COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE

Steps:

• Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
• Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
• Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
• Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

EASY PORK CURRY WITH COCONUT MILK RECIPE (SPICY & TASTY)

Steps:

• Take the pork and cut it into small pieces.
• Add turmeric powder, salt, and water. Rinse it well. Repeat the same for one more time. (Refer Note 1)
• Drain all the water and add turmeric powder and salt. Mix it well and leave it to marinate for 15 to 30 minutes.
• Get ready with sliced onions, curry leaves, lime, curry powder, mustard seeds, fennel seeds, and coconut milk. (Refer Note 2 and Note 3)
• Heat the oil and add mustard seeds. Let it splutter.
• Add the onions and sauté it until it gets soft and translucent.
• Add fennel seeds and curry leaves. Stir and cook until the onion turns into golden color.
• Now, add the marinated pork.
• Add the water and mix everything well.
• Cook covered under the high flame for 13 to 15 minutes.
• Take off the lid, stir and mix everything. Cook covered again under high flame until all the water disappears. For me, it takes about 5 minutes.
• Now, take off the lid, cook uncovered and stir occasionally until the pork gets frying.
• Add curry powder and coconut milk. (Refer Note 3)
• Mix everything well and cook covered under low flame for 5 to 7 minutes. (Refer Note 4)
• Finally, switch off the flame, add lime juice and mix everything.
• Taste the gravy and add salt if needed.
• Serve and enjoy this delicious and easy pork curry with coconut milk recipe in Sri Lankan style.

THAI CHICKEN COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
• Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

CURRIED COCONUT CHICKEN

Steps:

• Season chicken pieces with salt and pepper.
• Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

CHICKPEA COCONUT MILK CURRY RECIPE

Steps:

• To begin making Chickpea Coconut Milk Curry Recipe, first soak 1 cup of chickpeas overnight in required water.
• Next day, transfer the chole along with 3 cups of water into a pressure cooker with some salt, close the pressure cooker.
• Pressure cook for 6-8 whistles and turn off the flame. Allow the pressure to release naturally before you open the pressure cooker.
• Now to make Chickpea Coconut Milk Curry; heat ghee in a heavy bottom pan. Add the ginger, garlic and onions and saute till onions become tender. This will take about three minutes.
• Next add the tomato puree and bring it to a brisk boil. Add the coconut milk and all the dry spice powders including turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, salt to taste and stir.
• Add the cooked Kabuli chana to the tomato coconut milk gravy and combine well.
• Cover and simmer Chickpea Coconut Milk Curry for 4 to 5 minutes and turn off the heat. Check the salt and spices and adjust according to your taste.
• Transfer the Chickpea Coconut Milk Curry into a serving bowl and serve hot.
• Serve Chickpea Coconut Milk Curry Recipe along with Steamed Rice and Mint And Pomegranate Raita for a comforting lunch.

30 EASY WAYS TO USE COCONUT MILK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a coconut milk recipe in 30 minutes or less!

CHICKEN CURRY IN COCONUT MILK

Steps:

• Put chicken into a large bowl and add the chili powder, coriander powder, cumin powder, fennel powder, and cardamom powder and mix well till all the pieces are coated. Sprinkle with a little water if the mixture is too dry. Marinate for 30 minutes.
• Set up a deep pan on medium heat. Add the cooking oil and allow to heat. When hot, add all the whole spices. Sauté till the spluttering stops, the spices turn slightly darker and begin to release their aromas.
• Now add the garlic, ginger, and onion pastes. Sauté for roughly 2 minutes, stirring frequently.
• Add the chicken, potatoes, tomatoes, and enough hot water to the pan to just cover the chicken. Bring to a boil and then simmer the heat. Cook like this for 20 minutes. Stir occasionally.
• Taste and season with salt to your preference (to this amount of chicken curry, add roughly a level teaspoon of salt). Cook for 5 more minutes, uncovered.
• Add the coconut milk, stir and allow to come to a boil. Turn off heat as soon as this happens.
• Spoon into serving bowl and serve with hot plain boiled rice. Layered, flaky lachcha parathas also taste divine with this curry.