The Easiest 5 Ingredient Coconut Curry (Your New Weeknight Hero)

It’s 5:30 PM on a Tuesday. You’re tired, you’re hungry, and the last thing you want to do is tackle a complicated recipe with a million ingredients. I have been there more times than I can count. It’s that moment that inspired me to perfect this life-saving 5 ingredient coconut curry. This recipe is my secret weapon for a delicious, home-cooked meal on even the busiest of nights. Imagine a rich, fragrant, and creamy coconut curry bubbling away on your stove, filling your kitchen with the most incredible aroma. In less than 20 minutes, you can sit down to a meal that tastes like it took hours to prepare. Let’s get cooking.

Quick Recipe

• Preparation Time: 10M
• Cooking Time: 15M
• Total Time: 25M
• Type of dish: Main Course
• Cuisine: Asian
• Recipe Yield: 4 servings
• Calories: 350 calories per serving

Why You’ll Love This 5 Ingredient Coconut Curry

Over the years, I’ve learned that the best recipes aren’t always the most complex. They are the ones you can rely on, the ones that deliver comfort and satisfaction without the stress. This 5 ingredient coconut curry is the poster child for that philosophy.

It’s a quick curry recipe that doesn’t sacrifice flavor for speed. The magic lies in using a few powerful ingredients that do all the heavy lifting for you. This isn’t just about getting food on the table; it’s about empowering you to create a meal you can be proud of, any night of the week.

The 5 Magic Ingredients

You really only need five core ingredients to make this magic happen. Choosing quality ingredients here will make a huge difference in the final taste.

1. Full-Fat Canned Coconut Milk: This is non-negotiable for a truly creamy coconut curry. The fat content is what creates that luscious, velvety sauce that clings to every bite. Please, don’t use the light version here; it will result in a thin, watery curry. I always keep a few cans from a brand like Thai Kitchen or Chaokoh in my pantry.
2. Red Curry Paste: This is your flavor powerhouse. It’s a concentrated blend of chilies, lemongrass, galangal, and spices. It provides all the complex flavor you need in one simple spoonful. You can find it in the international aisle of most grocery stores.
3. Protein (Chicken or Chickpeas): I often use boneless, skinless chicken breast, cut into bite-sized pieces. It cooks quickly and soaks up the sauce beautifully. For a fantastic vegetarian or vegan option, a can of rinsed chickpeas works perfectly.
4. Fresh Spinach: A few large handfuls of fresh spinach wilt down into the sauce in minutes. It adds a touch of green, some welcome nutrients, and requires zero chopping. It’s the ultimate low-effort vegetable.
5. Soy Sauce (or Fish Sauce): Just a splash at the end adds a savory, salty depth (what chefs call umami) that rounds out all the flavors. If you’re not vegetarian, fish sauce is a more traditional and incredibly flavorful option.

Optional, But Recommended Garnishes

If you have them on hand, a squeeze of fresh lime juice and a sprinkle of fresh cilantro at the end will elevate your curry from great to absolutely spectacular. But don’t worry, it’s still amazing without them!

Let’s Make Some Curry! (Step-by-Step Instructions)

This recipe comes together so fast. I recommend reading through the steps once before you start, just so you know what’s coming.

Step 1: Sauté Your Protein (If Using Chicken)

• If you’re using chicken, start by heating a splash of neutral oil (like canola or vegetable) in a large skillet or Dutch oven over medium-high heat. Add your bite-sized chicken pieces and cook for 3-4 minutes, until they are lightly browned.
• Why this step is important: We’re not trying to cook the chicken all the way through here. We’re just searing the outside. This browning process, called the Maillard reaction, creates a ton of flavor that will form the foundation of our sauce.

Step 2: Bloom the Curry Paste

Push the chicken to one side of the pan and add 2-3 tablespoons of red curry paste to the empty space. Stir it around in the hot pan for about 60 seconds until it becomes super fragrant.

Why this step is a game-changer: This is called “blooming” the spices. Curry paste contains fat-soluble flavor compounds. Frying it briefly in oil wakes up those flavors and infuses the entire dish with a much deeper, more authentic taste than just stirring it into the liquid. It’s a small step that makes a huge difference.

Step 3: Create the Creamy Sauce

Now, pour in the entire can of full-fat coconut milk and add a splash of soy sauce (or fish sauce). Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

Step 4: Simmer and Finish

Reduce the heat to medium-low and let the curry simmer for 5-7 minutes. This allows the chicken to finish cooking and gives the flavors time to meld together into a beautiful, cohesive sauce. If you’re using chickpeas, you can add them now.

Step 5: Wilt the Spinach

• Turn off the heat. Add a few large handfuls of fresh spinach to the pan. Stir it gently into the hot curry. The residual heat will wilt the spinach perfectly in about a minute without it becoming overcooked or mushy.
• Why add spinach last? This keeps the spinach vibrant green and ensures it retains a pleasant, tender texture.

My Pro-Tips for the Best Coconut Curry

After making this dish dozens of times, I’ve picked up a few tricks.

Choosing Your Curry Paste

While I love red curry paste for its balanced heat and flavor, feel free to experiment! Green curry paste is typically spicier and more herbaceous, while yellow curry paste is milder and has a turmeric-forward flavor. Adjust the amount based on your spice preference—start with two tablespoons and add more if you like it hot.

Make It Your Own

This is an incredible base recipe. Think of it as a template for a great easy weeknight dinner.

• Protein: Shrimp (add it in the last 2-3 minutes of cooking), firm tofu (pan-fry it first), or lentils all work wonderfully.
• Veggies: Swap the spinach for chopped bell peppers, broccoli florets, or snow peas. Just add them with the coconut milk so they have time to cook until tender-crisp.

What to Serve with Your Curry

The classic pairing is fluffy steamed jasmine rice, which is perfect for soaking up every last drop of the delicious sauce. Warm naan bread is also fantastic for dipping. If you want a healthier option, quinoa or brown rice are great choices, too.

A Recipe to Rely On

This 5-ingredient coconut curry is more than just a meal; it’s a solution. It’s for the days you feel uninspired but still crave something wholesome and delicious. It proves that you don’t need a lot of time or a long list of ingredients to create something truly wonderful in your own kitchen. I hope this becomes a staple in your home, just as it is in mine. Happy cooking!

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