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Close-up of creamy chickpea coconut curry with red bell pepper strips and cilantro in an off-white bowl on a warm wooden surface.

Easy Coconut Curry Recipe

This easy coconut curry is a one-pot, 30-minute dinner. You simmer coconut milk with curry paste, aromatics, and quick veggies. Add chicken, tofu, or chickpeas. Finish with lime for a bright, creamy sauce. It’s dairy-free, gluten-free, and weeknight friendly. Serve over jasmine or basmati rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Thai-inspired
Calories: 430
Ingredients Method

Ingredients
  

  • 2 tbsp neutral oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp red curry paste or 2–3 tsp curry powder + ½ tsp garam masala
  • 1 can 13.5–14 oz / ~400 ml coconut milk
  • 1 cup low-sodium vegetable or chicken stock water works too
  • 1 red bell pepper sliced
  • 1 cup thin-sliced carrots
  • 1 cup peas frozen
  • 2 cups baby spinach
Choose one protein:
  • 1 can 15 oz / 400 g chickpeas, drained
  • 1 tbsp soy sauce or 1 tsp fish sauce
  • 1 tbsp brown sugar
  • 1 lime juice, extra wedges to serve
  • Salt + chili flakes to taste
  • Cooked jasmine or basmati rice for serving

Method
 

  1. Heat oil in a large skillet or Dutch oven over medium. Sauté onion 3 min. Add garlic and ginger; cook 1 min.
  2. Stir in curry paste/powders; cook 30–60 sec until fragrant.
  3. Pour in coconut milk and stock. Scrape the pan; bring to a gentle simmer.
  4. chickpeas: simmer 3–4 min to heat through.
  5. Add bell pepper and carrots; cook 4–5 min until tender.
  6. Add peas and spinach; cook 1–2 min until peas are hot and spinach wilts.
  7. Stir in soy sauce, brown sugar, and lime juice. Taste; add salt and chili.
  8. Adjust thickness: simmer uncovered to thicken, or add a splash of stock to loosen.
  9. Serve over rice with lime wedges (and cilantro if you like).