Share
Coconut curries from Asia are diverse and flavourful. From the popular curries of Thailand to the rich stews of India and the hearty broths of Myanmar, coconut curries offer a variety of flavours and textures that are both comforting and satisfying.
Video Credit: Art Of Cooking Recipes
While some use grated coconut, others use coconut milk which adds both sweetness and richness to a dish. In Thailand, for example coconut milk is a staple in dishes such as Green Curry and Massaman Curry, where it combines with aromatic herbs and spices such as lemongrass, galangal, and kaffir lime leaves to create a complex, layered flavour profile. These curries are often served with fragrant, steaming jasmine rice.
In Southern India, particularly in coastal areas such as Kerala, Mangalore and Goa, coconut-based curries are integral to the regional cuisine. Dishes such as Kerala Fish Curry and Vegetable Stew highlight the use of coconut milk combined with spices such as mustard seeds, curry leaves, and tamarind, creating a balance of heat, tanginess, and creaminess.
Each region’s unique blend of spices and ingredients results in coconut curries that are distinctive yet universally comforting, making them a favourite across Asia.
Thai Green Curry
Photo Credit: Wikimedia Commons
Thai Green Curry is a spicy and aromatic curry from Thailand made with coconut milk, green curry paste made with ingredients such as lemongrass, green chilies, and garlic, vegetables such as bamboo shoots and Thai eggplant, and a protein of one’s choice. This is usually chicken, shrimp, or tofu. It's known for its vibrant green colour and balanced flavours of sweetness from coconut milk and spiciness from the curry paste. Typically served with jasmine rice, it's a comforting and satisfying dish which has gained popularity across the globe.
Kerala Vegetable Stew
A mild and fragrant curry from South India, particularly Kerala, the stew is also called Ishtu in India. It features a mix of vegetables such as potatoes, carrots, and beans cooked in coconut milk with subtle spices such as cinnamon, cloves, and green chilies. The stew is characterised by its creamy texture and delicate flavours, is pretty and white in colour and is often served with appam (rice pancakes) or steamed rice, making it a comforting and wholesome meal during the monsoon.
Malaysian Rendang Curry
Originating from Indonesia but popular in Malaysia, the Rendang curry is made with coconut milk, lemongrass, galangal, garlic, and a blend of spices like turmeric, coriander, and chilli. The curry is slow-cooked until the sauce thickens and the meat (often beef or chicken) becomes tender and infused with the spices and coconut milk. Rendang is known for its deep, complex flavours and is typically served with steamed rice.
Goan Fish Curry
Goa has always been known for its fresh seafood. The Goan Fish Curry is a spicy and tangy curry from this coastal region in India. It's made with coconut milk, tamarind paste, and a blend of spices like coriander, cumin, and red chilies. The curry is usually cooked with firm white fish (such as kingfish or cod) simmered in the flavourful coconut milk base until the fish is cooked through and absorbs the rich flavours of the curry. It's traditionally served with steamed rice or Goan bread (poee) that is used to scoop up the curry.
Burmese Chicken Coconut Curry
Ohn No Khao Swe or the Burmese Chicken Coconut Curry features tender chicken pieces cooked in a rich, creamy coconut milk broth, spiced with turmeric, ginger, and garlic. The curry is mildly spiced and is traditionally served over rice noodles and garnished with a variety of toppings, such as crispy fried onions, fresh cilantro, hard-boiled eggs, and lime wedges. These garnishes add layers of texture and flavour, making the dish both hearty and refreshing.
Mangalorean Prawn Curry
Photo Credit: Freepik
A signature dish from the coastal region of Mangalore in Karnataka, India, this curry highlights the fresh, succulent prawns sourced from the local waters, cooked in a coconut-based gravy that is both creamy and spicy. The curry is made with a blend of roasted spices, including dried red chilies, coriander seeds, cumin seeds, and fenugreek seeds, which are ground into a fine paste. This spice paste, along with tamarind for tanginess, forms the base of the curry. The addition of coconut milk or freshly grated coconut gives the curry a luscious, velvety texture that balances the heat from the spices. The curry is typically served with steamed rice or neer dosa (thin rice crepes).
Sri Lankan Pumpkin Curry
Sri Lankan Pumpkin Curry is a vegetarian curry made with chunks of pumpkin cooked in a creamy coconut milk sauce flavoured with Sri Lankan spices like curry leaves, mustard seeds, and pandan leaves. The curry is mildly spiced, allowing the natural sweetness of the pumpkin and coconut milk to shine through. It's often served with rice or Sri Lankan roti, offering a comforting and nutritious dish that highlights the tropical flavours of Sri Lanka.
