I ate my Vegetarian Coconut Curry dinner leftovers for breakfast this morning — so you know it was dang good! It’s the ultimate comfort food because it’s warm, rich, and creamy without being too indulgent. I also love this recipe because it’s versatile and customizable. You can use any protein you like (chicken, beef, seafood) or use your favorite veggies (potatoes, carrots, peppers) in this dish. I like pairing this curry with roasted tofu and vegetables. Now, let’s get started!
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How to Make Vegetarian Coconut Curry
Step 1: Melt 2 Tablespoons of butter in a high-sided skillet over low-medium heat. Sauté 3 cloves of minced garlic until it’s fragrant (about 30-45 seconds).
Step 2: Whisk in 2 Tablespoons of AP Flour and stir to combine. You just made a blonde roux, and this is what will thicken the curry. Slowly whisk in a half of a cup of vegetable broth until smooth, and bring it up to a boil (which will prevent your curry sauce from tasting like flour). Reduce the heat back down to a simmer.
Step 3: Stir in 2 Tablespoons of green or red curry paste, and fresh grated ginger. Red curry paste is hotter/spicer than the green version, so use whichever one you prefer. I use Thai Kitchen’s Green Curry Paste because my fam doesn’t like things to be as spicy as I do. I also enjoy using Gourmet Garden’s Ginger stir-in paste because it’s super convenient as I don’t have to worry about peeling and grating fresh ginger. You can usually find it in the produce section of your local grocery store.
Step 4: Next, add 1 box of S&B Golden Curry Sauce Mix ( there’s a mild, medium hot, and hot version), 2 cans of coconut milk, and 2 Tablespoons of soy sauce and brown sugar.
Step 5: Lastly, but most important(!) is the spices. There’s a lot, so brace yourself. Add 1 Tablespoon each of the following:
Next, add 1 teaspoon of the following:
- ground celery seed
- onion powder
- garlic powder
- cayenne pepper
- black pepper
Bring the curry up to a boil and let it simmer for 10-15 minutes.
I like to serve this on top of rice with roasted vegetables and tofu. Some people like to eat this with onions, carrots, and potatoes and their choice of meat. Feel free to experiment. #BYOC (Be Your Own Chef).
Did you make this recipe?
- 2 Tablespoons of Butter
- 3 cloves of minced garlic
- 2 Tablespoons of All-Purpose Flour
- 1/2 cup of vegetable broth
- 2 Tablespoons of green or red curry paste
- 2 Teaspoons of ginger
- 1 box of S&B Golden Curry Sauce Mix
- 2 cans of coconut milk
- 2 Tablespoons of Soy Sauce
- 2 Tablespoons of Brown Sugar
- 1 Tablespoon of Turmeric
- 1 Tablespoon of Paprika
- 1 Tablespoon of Cumin
- 1 Tablespoon of Coriander
- 1 Tablespoon of Cardamom
- 1 Teaspoon of Ground Celery Seed
- 1 Teaspoon of Onion Powder
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Cayenne Pepper
- 1 Teaspoon of Black Pepper
- 1 Teaspoon of Salt
- Melt 2 Tablespoons of butter in a high-sided skillet over low-medium heat. Sauté 3 cloves of minced garlic until it’s fragrant (about 30-45 seconds).
2. Whisk in 2 Tablespoons of AP Flour and stir combine. Slowly whisk in a half of a cup of vegetable broth until smooth, and bring it up to a boil (which will prevent your curry sauce from tasting like flour). Reduce the heat back down to a simmer.
3. Stir in 2 Tablespoons of green or red curry paste, and fresh grated ginger.
4. Next, add 1 box of S&B Golden Curry Sauce Mix, coconut milk, soy sauce and brown sugar.
5. Next add all the spices/seasonings. Bring the curry up to a boil and let it simmer for 10-15 minutes.