Coconut Curry

Life is too short to eat bland food. This is the mindset I had when I started to prepare this dish, and as a result, I ended up with a dish packed full of flavor. Notes of curry, cumin and thyme, folded into this creamy, sweet coconut broth sent my palate on a frenzy. And the great thing about it, it didn’t take but 30 minutes to prepare, it was super simple AND it was all prepared in ONE pot.

Another beautiful thing about this sauce, you can add fish (I did Snapper), shrimp or chickpeas (if you’re vegan or vegetarian), it’s a very versatile sauce. Just add your protien, serve it with some rice and enjoy! 
So, check out the recipe below, try it out and come back and let me know how much you loved it. 

2 tablespoon extra virgin olive oil
1 small onion (diced)
4 cloves garlic (minced)
2 red bell peppers (chopped)
1 tomato (chopped)
1/2 teaspoon crushed red pepper flakes
2 teaspoons curry powder
1 teaspoon of thyme
2 teaspoons cumin
2 tablespoons of sugar
Salt and Pepper
1 15 oz can diced tomatoes
1 can coconut milk
Cornstarch (for thickening)


  1. Heat olive oil in pot over medium heat. Add onion and cook until the onions are translucent and then add in your garlic. 
  2. Once the garlic is fragrant, add in your peppers and cook until they are softened.
  3. Once these veggies cook down, it is time to add the real flavor. Add in your tomatoes (the fresh ones), crushed pepper flakes, cumin, curry powder, thyme and sugar. Stir this up, cook for about 3 minutes and enjoy the aromas.
  4. Next, add in the can of diced tomatoes and bring the mixture to a boil.
  5. Once it is boiling, add in a 1/2 can of your coconut milk, return to a boil and then add in the other half of can.
  6.  Boil for an additional 2 minutes, turn the heat down to low and allow it to simmer for 10-15. Season with salt and pepper to taste. Also, I am big on flavors, so I went back and added in a little more curry, cumin and thyme, but this is completely optional.  
  7. Once the sauce has simmered, you can thicken it up a little. In a separate bowl, mix a little cornstarch and water together, and slowly add a little to the sauce, until it reaches your desired thickness. 

***As mentioned, you can add shrimp, fish or chickpeas to this sauce. It is a versatile sauce base and welcomes these proteins with open arms. I do however pan sear my fish or shrimp, separately, before adding them to the sauce. Season with salt, pepper and cumin. For the fish, don’t cook it fully, just a sear and then cut it up into pieces and add to the sauce (it will finish cooking in the pot).***

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