Coconut Curry Recipe

Name: Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 cups of your favorite rice; 1 teaspoon yellow curry paste; 400 ml coconut milk; 340 g tofu, diced; 14 of a white onion, minced; 12 a garlic clove, minced; 2 carrots, peeled and diced; 4 baby potatoes, peeled and diced; 5 -6 snap peas, diced (left in pods); 1 tablespoon sugar; 3 dashes salt; 1 tablespoon olive oil

Servings: persons

3 cups of your favorite rice
1 teaspoon yellow curry paste
400 ml coconut milk
340 g tofu, diced
14 of a white onion, minced
12 a garlic clove, minced
2 carrots, peeled and diced
4 baby potatoes, peeled and diced
5 -6 snap peas, diced (left in pods)
1 tablespoon sugar
3 dashes salt
1 tablespoon olive oil

1
put olive oil in a medium/large frying pan and turn to medium heat.
2
sautee onion, tofu and garlic together until onion turns clear.
3
add in curry paste and stir.
4
add veggies by hardness (peas first, then carrots, then potato, etc).
5
Let sautee for 5-8 minutes, stirring regularly.
6
add coconut milk, sugar and salt.
7
Let cook until veggies are at preferred softness, stirring regularly.
8
pour over rice and enjoy!
9
:).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups of your favorite rice, 1 teaspoon yellow curry paste, 400 ml coconut milk, 340 g tofu, diced, and more.

Yes, Coconut Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry

How did you like this recipe?

Frequently Asked Questions