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Coconut curry: recipe illustration
Everyday meals

Coconut curry

A mild, creamy curry made with coconut milk, lifted with ginger and chilli. Very common in Creole cooking, it goes well with vegetables, fish or chicken, and is served with white rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the potatoes and carrots, cut them into cubes and trim the green beans.
  2. Slice the onions, crush the garlic, grate the ginger and slice the chilli into rounds.
  3. Heat the oil in a large saucepan and fry the onions for 5 minutes until translucent.
  4. Add the garlic, ginger, chilli and curry leaf, then the turmeric and massalé, and stir for a minute.
  5. Add the potatoes and carrots, toss to coat them in the spices, then pour in the coconut milk.
  6. Bring to a gentle simmer and cook covered for 15 minutes, stirring occasionally so the milk doesn't catch.
  7. Add the green beans and the diced tomato, then cook for another 5 minutes until the vegetables are tender.
  8. Season, remove the curry leaf and serve with rice.

Variations and tips

With fish. Add 400 g of white fish fillets, cut into pieces, 5 minutes before the end of cooking.

Using what you can find. The green beans can be replaced with courgettes or spinach, which work very well in this sauce.

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Original Ecomely recipe.