Tumeric & Coconut Milk Curry

Patsy Oburn


I love curries for many dishes. I use with all types of meats and create soups. I use cauliflower rice for my side. Spaghetti squash or spiralized veggies for noodles.

There are many variations: add a bunch of fresh chopped cilantro for a green curry; add tomatoes for red curry. Add lime for a zest taste.


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10 Appetizer portions or 2 dinner portions
45 Min
20 Min


  • 2 Tbsp
    turmeric, ground
  • 1 tsp
    ginger powder
  • 1/2 tsp
    cardamon, ground
  • 1 tsp
  • 1/2 tsp
    cinnamon, ground
  • 1 tsp
    sea salt
  • 1/2 tsp
    pepper, ground
  • 1 can(s)
    coconut milk, unsweetened
  • 2 c
  • 1
    onions, vidalia, peeled
  • 1
    red bell pepper
  • 10
    naan bread
  • 1 c
    sour cream

How to Make Tumeric & Coconut Milk Curry


  1. Clean and chop the onion and pepper into sizes that work for your presentation.
  2. Add coconut oil to pan, heat and saute the veggies till grilled but firm. Remove from pan and hold.
  3. Pour the coconut milk into the pan, heat and add all the seasonings. Stir till slight boil. Stir till all is dissolved. I use my beverage hand blender for a smooth consistency. Simmer for 20 min. Remove from heat.
  4. Chop cooked chicken. I use Sam's roasted chicken. Place in a dish and pour the sauce over. Let cool and place in the refrigerator overnight. This increases the flavor.
  5. When ready to serve, heat the sauce and chicken. Heat the veggies. Heat the naan in the oven.
  6. Assemble the warm naan with the chicken and sauce, add some veggies, and top with a dollop of sour cream. If you can serve on a hot plate that keeps warm, that is great.

Printable Recipe Card

About Tumeric & Coconut Milk Curry

Course/Dish: Other Appetizers
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Indian
Dietary Needs: Low Carb
Other Tag: Healthy

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