Quick Coconut Curry

5 from 1 review


  • 13-ounce can coconut milk
  • 1 cup chicken or vegetable broth
  • 1 clove garlic, minced
  • 1” length of fresh ginger, very thinly sliced
  • 1 stalk lemongrass, lower 2 inches thinly sliced
  • 12 ounces chicken breast (thinly sliced) or tofu (cubed)
  • 2 carrots, peeled and sliced 3/4″ thick (1 cup)
  • 1 cup snow peas or cut green beans
  • 1/2 cup bell pepper strips
  • 1 Roma tomato, cut into 6 wedges
  • 4 green onions, cut into 1/2 inch lengths
  • handful cilantro and/or Thai basil leaves
  • 12 tablespoons lime juice
  • 2 tablespoons fish sauce


  1. Combine coconut milk, broth, garlic, ginger, lemongrass and thinly sliced chicken in a medium pot and cover. Bring to boil over medium heat. Watch that it doesn’t boil over.
  2. Uncover and add carrots (add tofu now if you’re making with tofu). Let cook at a hard simmer for 5 minutes, uncovered, until carrots are slightly tender.
  3. Add snow peas and bell pepper. Simmer 2 more minutes.
  4. Stir in tomato, green onions, herbs, lime juice and fish sauce. Taste for seasoning. You may want to add salt or more lime juice. Serve as a soup or over rice.

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