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Coconut curry

A mild, creamy coconut milk curry sauce

A smooth, gently spiced curry of thick and thin coconut milk with a ground paste of onion, coconut, coriander, ginger and green chilli and a tempering of cumin and curry leaves. It's mild and silky, and good with almost anything. Serve hot coconut curry with any baked vegetables or rice.
Total time
25 min
Difficulty
easy
Serves
4
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Ingredients

Serves4
  • 4 ¼ cups thick coconut milk4 cups
  • 2 cups thin coconut milk2 cups; see the coconut milk recipe

For the paste

For the tempering

  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 8 curry leavesa few

For the seasoning

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Fresh ingredients (5)

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Method

0/4 done
  1. Step 1: Grind 2 tbsp fresh coriander leaves, 2 tbsp fresh coconut, 1 onion, 4 green chillies and ½ tsp ginger paste to a paste with 2 tbsp water.

  2. Step 2: Heat 1 tbsp ghee in a saucepan. Add 1 tsp cumin seeds and 8 curry leaves, then the paste, and fry for 1 minute.

    1 min
  3. Step 3: Stir in 4 ¼ cups thick coconut milk and 2 cups thin coconut milk and add ½ tsp sugar, 1 green chilli, 1 pinch ground turmeric and 1 tsp salt.

  4. Step 4: Bring to the boil, stirring, then simmer gently for 10 minutes. Serve hot with baked vegetables or rice.

    12 min

Nutrition per serving

Calories
680 kcal
Protein
7 g
Carbs
15 g
Fat
68 g
Fibre
5 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does coconut curry take?
About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
How many people does it serve?
4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?
Yes. It has no meat or fish.
Is it gluten free?
Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of thick coconut milk?
Single cream, same amount (not dairy free).
What can I use instead of thin coconut milk?
Single cream, same amount (not dairy free).

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