Coconut Curry

Coconut Curry Recipe

After spending 3 months in SE Asia and taking a lot of cooking courses, this is hands down my favorite recipe.

Every time I make it, it takes me right back to Thailand, Laos & Indonesia, the main 3 countries we enjoyed this dish in.


Yellow Curry | 4 Servings


½ large potato, chopped                         1 dessert spoon of garlic paste

½ sweet bell pepper, chopped              1 tsp salt

1/3 c. carrots, chopped                              6 small sweet basil leaves

2 tbsp. brown sugar                                    4 kaffir lime leaves

1 tbsp. mushroom powder                        1 c. coconut milk

1 tbsp. yellow or panang curry paste     1 tbsp. white soy sauce

Opt: Chicken or tofu ; 1 c. Rice on the side

** For the mushroom powder, I buy dried mushrooms and then grind them up in my mini-food prep and store them in a mason jar like any other spice.

** See below for the Curry Paste Recipe. I suggest making the Curry Paste ahead of time. It will make a large batch that you can throw in the freezer if you do not use all of it within the first month.


Boil the potatoes and carrots for 5 minutes. Heat the oil in a pan, then add the chicken, curry paste, garlic paste, and sugar and stir fry for 2 minutes. Add the potatoes, sweet chilis, carrots, mushroom powder, coconut milk, and soy sauce. After the coconut milk has heated, cook until the potatoes and carrots are soft enough. Add the sweet basil and kaffir lime leaves. Cook for only 1 minute, then serve with rice.


Yellow/Massaman Curry Paste   |    Good for 1 Month in the fridge

Makes — A LOT!


2 tbsp. Miso Paste                                 3 tbsp. Indian curry powder

2 c. chopped onions                               2 tbsp. coriander powder

1 c. diced garlic                                    1 tbsp. turmeric powder

1 c. sliced lemongrass                            Up to 10 red chilies (sliced)

1 c. sliced galangal or Thai ginger

**** I use 1-2 Red dried Chilies. 10 will come with a lot of heat!


Heat a pan without oil, add the onions, garlic, lemongrass, and galangal and stir fry for 10 minutes. Remove from heat and transfer to a bowl. Let the mixture cool to room temperature, then blend it until everything is mixed thoroughly. Add the rest of the ingredients and blend again until everything is mixed thoroughly.

Enjoy and Please let me know what you thought of the recipe!! 

If you liked this recipe, you should check out more by Bamboo Bee . Her cookbook is only $10 and comes with tons of authentic recipes that have been rewritten in a healthier form, and her vegetarian restaurant Bamboo Bee in Chiang Mai, Thailand was absolutely delicious – a must if you are heading to Thailand!


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