Are you a fan of rich, creamy curries that just melt in your mouth? Look no further! In this article, we’re counting down our top 20 creamy curry recipes featuring the star ingredient: coconut milk. From classic Thai green curry to Indian-inspired korma and everything in between, these delectable dishes are sure to satisfy your curry cravings.
Whether you’re a seasoned cook or just starting out, our collection of creamy curry recipes has something for everyone. With ingredients ranging from familiar favorites like chicken, beef, and lentils to more exotic options like jackfruit and shrimp, there’s no shortage of inspiration here. So what are you waiting for? Dive in and discover the rich flavors and textures that coconut milk brings to these incredible curries.
Thai Green Curry with Coconut Milk and Vegetables
Savor the creamy, slightly spicy flavors of Thailand with this simple and delicious green curry recipe. This dish is a perfect blend of coconut-rich sauce, tender vegetables, and aromatic spices.
Ingredients:
– 1 can (14 oz) coconut milk
– 2 cups mixed vegetables (bell peppers, carrots, Thai basil leaves)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons green curry paste
– 1/2 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic, ginger, and green curry paste; cook until fragrant, 1 minute.
3. Pour in the coconut milk; stir to combine with the spice mixture.
4. Add the mixed vegetables; cook until they’re tender-crisp, about 5 minutes.
5. Season with fish sauce (if using), salt, and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Red Curry Chicken with Coconut Milk and Basil
A flavorful and aromatic Thai-inspired dish that combines the spicy kick of red curry paste with the creaminess of coconut milk, all wrapped up with fresh basil leaves.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp red curry paste
– 2 cups mixed vegetables (bell peppers, carrots, Thai chilies)
– 1 can (14 oz) coconut milk
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet.
3. In the same skillet, add red curry paste and cook, stirring constantly, for 1 minute.
4. Add mixed vegetables, garlic, ginger, and coconut milk. Stir to combine.
5. Return chicken to the skillet and stir to coat with curry sauce.
6. Reduce heat to medium-low and simmer, covered, for 15-20 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with fresh basil leaves and serve over rice or noodles.
Cooking Time: 25-30 minutes
Coconut Milk Lentil Curry with Spinach
A flavorful and nutritious curry made with red lentils, coconut milk, and fresh spinach.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– 2 cups fresh spinach leaves
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Heat oil in a pan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Stir in coconut milk and cooked lentils. Bring to a simmer and cook for 5-7 minutes or until heated through.
4. Stir in fresh spinach leaves and season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro (if desired).
Cooking Time: 35-40 minutes
Panang Curry with Beef and Coconut Milk
Panang Curry with Beef and Coconut Milk Recipe
Experience the bold flavors of Thailand with this Panang curry recipe, featuring tender beef and rich coconut milk.
Ingredients:
– 1 pound beef (sirloin or ribeye), sliced into thin strips
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 1 can (14 oz) coconut milk
– 1 cup beef broth
– 1 tablespoon fish sauce (optional)
– Salt and black pepper, to taste
– Fresh Thai basil leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, cumin, curry powder, turmeric, and red pepper flakes. Cook, stirring constantly, for 1 minute.
3. Add beef strips and cook until browned, about 5 minutes.
4. Pour in coconut milk, beef broth, fish sauce (if using), salt, and black pepper. Stir to combine.
5. Reduce heat to low and simmer, covered, for 30-40 minutes or until beef is tender.
6. Garnish with Thai basil leaves and serve over rice or noodles.
Cooking Time: 45-60 minutes
Yellow Curry with Potatoes and Coconut Milk
This aromatic curry combines the comforting warmth of potatoes with the richness of coconut milk and the bold flavors of yellow curry powder. Serve over steamed rice or noodles for a satisfying meal.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 teaspoons yellow curry powder
– 1 can (14 oz) coconut milk
– 1/2 cup water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, curry powder, and potatoes. Cook for 1 minute, stirring constantly.
3. Pour in coconut milk, water, and salt. Bring to a simmer.
4. Reduce heat to low and let cook, covered, for 20-25 minutes or until potatoes are tender.
5. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 25-30 minutes
Massaman Curry with Coconut Milk and Peanuts
This recipe combines the bold flavors of Massaman curry paste, creamy coconut milk, and crunchy peanuts to create a dish that’s both familiar and exotic. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, carrots, potatoes)
– 1 tablespoon Massaman curry paste
– 2 cups coconut milk
– 1/4 cup peanuts
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and cook for 1 minute.
3. Add mixed vegetables and cook until tender, about 5 minutes.
4. Stir in Massaman curry paste and cook for 1-2 minutes.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let curry simmer while preparing the peanuts.
7. Toast peanuts in a dry pan over medium heat until fragrant, about 2 minutes.
8. Serve curry hot, garnished with toasted peanuts and cilantro leaves.
Cooking Time: About 20-25 minutes
Vegetable Korma with Coconut Milk and Cashews
This Vegetable Korma recipe combines the rich flavors of coconut milk, cashews, and a variety of colorful vegetables to create a comforting and aromatic dish perfect for any occasion.
Ingredients:
– 2 medium-sized onions, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 can of coconut milk
– 1/4 cup of cashews
– 1 tablespoon of vegetable oil
– 1 teaspoon of ground cumin
– 1 teaspoon of ground coriander
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the onions, garlic, red bell pepper, and yellow bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the cumin, coriander, salt, and pepper. Stir well.
4. Pour in the coconut milk and bring to a simmer.
5. Reduce heat to low and let it cook for 10-12 minutes or until the sauce has thickened slightly.
6. Stir in the cashews and adjust seasoning as needed.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-22 minutes
Jamaican Curry Goat with Coconut Milk
This rich and flavorful curry dish is a staple of Jamaican cuisine, perfect for special occasions or a cozy night in. The tender goat meat is slow-cooked in a vibrant curry sauce infused with coconut milk, aromatic spices, and a hint of sweetness.
Ingredients:
– 1 pound goat meat (or beef), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, curry powder, salt, and pepper. Cook for 1 minute.
3. Add goat meat and cook until browned, about 5-7 minutes.
4. Pour in coconut milk and stir to combine. Bring mixture to a simmer.
5. Reduce heat to low and let cook for 2 hours or until goat meat is tender.
6. Taste and adjust seasoning as needed. Garnish with chopped cilantro, if desired.
Cooking Time: 2 hours
Coconut Milk Chickpea Curry with Turmeric
A creamy and comforting Indian-inspired curry that combines the flavors of coconut milk, chickpeas, and turmeric.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric powder
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, and turmeric; cook for an additional minute.
4. Stir in chickpeas and coconut milk; bring to a simmer.
5. Reduce heat to low and let curry cook, uncovered, for 20-25 minutes or until thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Malaysian Fish Curry with Coconut Milk and Tamarind
A flavorful and aromatic curry that combines the freshness of fish with the richness of coconut milk and the tanginess of tamarind. This recipe is a staple in Malaysian cuisine, perfect for any seafood lover.
Ingredients:
– 500g fish pieces (any white fish works well)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons tamarind paste
– Salt and black pepper, to taste
– Vegetable oil, for frying
Instructions:
1. Heat oil in a large pan over medium heat. Add onions, garlic, and ginger; sauté until the onions are translucent.
2. Add curry powder, cumin, turmeric, and cayenne pepper; stir well.
3. Add fish pieces; cook until they’re lightly browned on all sides.
4. Pour in coconut milk and tamarind paste; bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the fish is cooked through.
6. Season with salt and black pepper to taste.
7. Serve hot over steamed rice or noodles.
Cooking Time: 20-25 minutes
Pumpkin Curry with Coconut Milk and Lemongrass
This recipe combines the warmth of pumpkin, the creaminess of coconut milk, and the brightness of lemongrass to create a unique and flavorful curry. Perfect for a cozy fall evening or a special occasion.
Ingredients:
– 1 medium-sized pumpkin, peeled and diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 stalk lemongrass, bruised
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, lemongrass, cumin, coriander, and turmeric. Cook for an additional minute.
3. Add diced pumpkin and stir to combine with the spice mixture.
4. Pour in coconut milk and season with salt and pepper to taste.
5. Simmer curry for 20-25 minutes or until pumpkin is tender and sauce has thickened slightly.
6. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Eggplant and Tofu Curry with Coconut Milk
Experience the rich flavors of India with this vegetarian curry recipe that combines tender eggplant, crispy tofu, and creamy coconut milk. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 block firm tofu, cut into small cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Cook eggplant and tofu until golden brown, about 5 minutes.
3. Add onions, garlic, ginger, cumin, curry powder, and turmeric. Cook until onions are translucent.
4. Stir in coconut milk and season with salt and pepper.
5. Simmer for 10-15 minutes or until the sauce thickens slightly.
6. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Burmese Chicken Curry with Coconut Milk
Experience the rich flavors of Myanmar with this creamy and aromatic curry dish that combines tender chicken, fragrant spices, and the richness of coconut milk. This recipe is a simplified adaptation of traditional Burmese cuisine.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Pour in coconut milk and chicken broth. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 20-25 minutes or until the chicken is cooked through.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Spicy Shrimp Curry with Coconut Milk and Lime
This Thai-inspired curry is a flavorful and spicy twist on traditional shrimp dishes. The combination of succulent shrimp, creamy coconut milk, and zesty lime juice creates a harmonious balance of flavors.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon red pepper flakes (or more to taste)
– 1 can coconut milk
– 2 tablespoons fish sauce (optional)
– 1 lime, juiced
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, ginger, cumin, smoked paprika, and red pepper flakes. Cook until onions are translucent.
3. Add shrimp and cook until pink and just cooked through.
4. Stir in coconut milk, fish sauce (if using), and lime juice.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Coconut Milk Mushroom Curry with Ginger
This rich and creamy curry combines the earthy flavor of mushrooms with the warmth of ginger and the sweetness of coconut milk, perfect for a comforting meal. With minimal effort, you’ll have a delicious and satisfying dish in no time.
Ingredients:
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 2 inches fresh ginger, grated
– 1 can coconut milk (14 oz)
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic and mushrooms; cook until mushrooms release their liquid and start to brown, about 5-7 minutes.
4. Stir in grated ginger, curry powder, salt, and pepper; cook for 1 minute.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let curry simmer for 10-15 minutes or until flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro leaves before serving.
Cooking Time: 20-25 minutes
Sweet Potato and Black Bean Curry with Coconut Milk
This creamy curry is a flavorful twist on traditional sweet potato dishes, combining the natural sweetness of sweet potatoes with the savory goodness of black beans. Perfect for a comforting and nutritious meal.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes in a bowl with a drizzle of oil, salt, and pepper for about 30 minutes, or until tender.
3. In a large pan, sauté onion and garlic until softened. Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for an additional minute.
4. Add black beans to the pan and stir to combine with spice mixture. Cook for about 2 minutes.
5. Stir in coconut milk and roasted sweet potatoes. Season with salt and pepper to taste.
6. Simmer curry for about 10-15 minutes, or until flavors have melded together.
Cooking Time: About 45-50 minutes
Cambodian Amok Curry with Coconut Milk
This traditional Cambodian dish is a flavorful and aromatic curry made with coconut milk, fish or chicken, and an array of spices. Amok curry is typically served in banana leaves, which infuse the dish with a subtle sweetness.
Ingredients:
– 1 pound fish or chicken, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon ground cumin
– 1 tablespoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 1 cup water or fish stock
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper. Cook until fragrant, 1 minute.
2. Add fish or chicken pieces and cook until browned, about 5 minutes.
3. Pour in coconut milk and water or fish stock. Bring to a simmer.
4. Reduce heat to low and let cook for 10-15 minutes or until the sauce has thickened slightly.
5. Season with salt and black pepper to taste.
6. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 20-25 minutes
Vegan Jackfruit Curry with Coconut Milk
This rich and creamy curry is a game-changer for plant-based eaters. Made with tender jackfruit, aromatic spices, and coconut milk, it’s a flavorful and satisfying meal that’s perfect for a cozy night in.
Ingredients:
– 1 cup jackfruit (canned or fresh), drained and chopped
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions, garlic, and ginger; cook until softened.
2. Add cumin, curry powder, turmeric, and cayenne pepper (if using); cook for 1 minute.
3. Add jackfruit; cook for 5 minutes or until lightly browned.
4. Pour in coconut milk; stir to combine.
5. Season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until the flavors have melded together.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Lemongrass Coconut Milk Curry with Tofu
This creamy and aromatic curry is a flavorful twist on traditional Indian cuisine, featuring the brightness of lemongrass and the richness of coconut milk. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 stalks lemongrass, bruised
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium-high. Add tofu and cook until golden, about 3-4 minutes per side.
2. Remove tofu from pan and set aside. Add remaining oil, then sauté onion and garlic until softened, about 3-4 minutes.
3. Add lemongrass, curry powder, cumin, and turmeric. Cook for 1 minute, stirring constantly.
4. Stir in coconut milk and bring to a simmer. Return tofu to pan and cook until heated through, about 2-3 minutes.
5. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Carrot and Pea Curry with Coconut Milk and Cumin
This flavorful and aromatic curry is a perfect blend of sweet and spicy flavors, making it a great accompaniment to your favorite Indian-inspired dishes. With the creaminess of coconut milk and the warmth of cumin, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 1 cup fresh peas
– 1 tablespoon cumin seeds
– 1 teaspoon ground cumin
– 1 can (14 oz) coconut milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin seeds, and ground cumin. Cook for an additional minute, stirring constantly.
3. Add carrots and peas. Cook for 5-6 minutes, or until vegetables are tender.
4. Stir in coconut milk, salt, and pepper. Bring to a simmer and cook for 5 minutes.
5. Serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the rich flavors of coconut milk-based curries from around the world! This collection of 20 creamy curry recipes features a diverse range of international dishes, each showcasing the versatility and deliciousness of coconut milk. From Thai Green Curry with Vegetables to Jamaican Curry Goat, and Vegan Jackfruit Curry to Cambodian Amok Curry, there’s something for every taste bud. Whether you’re looking for meat-based, vegetarian, or vegan options, these recipes are sure to satisfy your cravings. So go ahead, explore the world of coconut milk curries, and get cooking!