5 Ingredient Coconut Curry Recipe | Yummly

5 Ingredient Coconut Curry

PINCH OF YUM(502)
. ..: "Great recipe, I will try to use more veggies next…" Read More
7Ingredients
15Minutes
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Ingredients

US|METRIC
  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 2 heads broccoli (and/or other veggies of choice)
  • 1 can chickpeas (rinsed and drained)
  • 1/2 tablespoon cornstarch
  • 2 tablespoons cold water
  • minced garlic (optional:, or onion)
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    Reviews(502)

    . .. 8 days ago
    Great recipe, I will try to use more veggies next time, I would add more salt though
    Hannah Davis 23 days ago
    Really easy, and it turned out well. Only modification I made was adding a can of mushrooms, which I quite liked.
    Alysa Woods 25 days ago
    Maaaan this is so good! Next time adding more red curry paste and a little salt.
    Very good. Kids really liked it. They wished their was more sauce to cover the rice so I’ll make more next time. Added cilantro and cashews to the top.
    Violette Preston 2 months ago
    really nice and easy 👌
    Julia Doherty 2 months ago
    Very simple to make and turned out very tasty! I added a little extra curry paste to spice it up and enjoyed it!
    Magoogoo 2 months ago
    Easy and yummy! I added 1.5 cans of coconut milk, more curry, and salt to taste.
    Lori 2 months ago
    Needed more curry and flavor
    Grace Alford 3 months ago
    It was delicious and super filling. Add salt as the taste is a bit bland without it. Overall a great meal!
    Sandrene Mathews 3 months ago
    This is a great baseline recipe that you can customize to your liking. After reading other reviews, I added a little more red curry paste, plus my staples of cayenne, garlic powder, ginger (fresh and ground) and turmeric. I also had onions, diced peppers and baby Bella mushrooms on hand. And I added tofu for extra protein, which I sautéed first. I also used a teaspoon of flour instead of cornstarch because I couldn’t find mine in the cupboard. Everything tasted amazing. The only change I would make would be to use less chickpeas, maybe half a can next time. They seemed to take over the whole dish in my opinion. I served the curry over brown rice.
    Jean-Pierre d. 3 months ago
    This became a favorite in our home that we make often. Added cashews
    Charlotte 3 months ago
    So good! I added chicken, carrots and some salt and served it over coconut-ginger rice. Will definitely make it again!
    Benjamin 3 months ago
    Awesome so simple and delicious!
    Addy Duchesne 4 months ago
    Really easy to make. Definitely add more spices because it's a little bland just going off the recipe
    Jessica Zuver 4 months ago
    super easy and loved by the family! i swapped the broccoli for carrots and the red curry paste for 2 tablespoons of yellow curry powder plus a bit of salt and cumin. I also bumped up the protein with fried tofu. We will be making this again!
    Ann Irvine 4 months ago
    Delicious and easy.Will make it again
    Ben B. 4 months ago
    I added ginger, red pepper, and chunked pineapples in the can and saved the juice. I followed the instructions, but then put the juice from the pineapple in with the chick peas before also mixing in some pad Thai noodles to cook up while the sauce thickened. Ended up with a very satisfying meal and 2-3 days worth of leftovers. Will definitely be making this again.
    B K. 4 months ago
    Pretty bland unfortunately. Doubt I will make it again
    Elena Brown 5 months ago
    i love it! i used both garlic and onion and its came out perfect❤
    Courtney Reymond 5 months ago
    Great! It’s quick and easy, even for a beginner like me. I did add some salt and extra red curry paste,but otherwise this is definitely a go-to recipe for my family!!!
    Hannah . 5 months ago
    Nice simple recipe but I had to use a lot more curry and added more seasonings like turmeric and salt. Also roasted the broccoli before adding it to the pan because I prefer roasted veggies. The coconut flavor seems to take the lead in this flavor profile.
    Nina Matas 5 months ago
    what a lovely dish!! we did add about a half an extra can of coconut milk and chickpeas. next time were going to incorporate different veggies
    Memory_error 5 months ago
    Turned out grate! Will make again!
    Josiane A. 5 months ago
    This dish is delicious. I made it today but I used green curry paste since I couldn’t find red. I did add some more seasonings for more flavor but I believe it’s great regardless.
    Taj Challu 5 months ago
    Omg so delicious!! Def make it again
    Jessica Ratcliffe 5 months ago
    Added red pepper but kept it the same otherwise. It is spicy so if you don’t like too much spice,I suggest perhaps using only 1 tablespoon of red curry paste.
    Rachel Dawson 5 months ago
    I just added an extra can of coconut milk and had green curry paste but it was amazing
    Alexandria Bailey 5 months ago
    Amazing! I added sugar snap peas and chicken and omitted the chickpeas. I doubled the recipe for all my extras and it turned out great! I served it with black beans and rice and fried plantains.
    Zachariah Brown 5 months ago
    Very good, tased amazing
    Brad 6 months ago
    Very tasty. The red curry and coconut milk makes for a very satisfying warm, stick-to-your-insides meal on a cold winter evening.

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