Quick Yummy 5-Ingredient Coconut Curry

Quick Yummy 5-Ingredient Coconut Curry

A quick, cozy coconut curry built on just a handful of ingredients. Broccoli, chickpeas, and a silky red curry–coconut sauce come together in minutes for an easy weeknight meal.

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Course: Dinner

Cuisine: Asian-Inspired

Keyword: Quick Yummy 5-Ingredient Coconut Curry

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Ingredients

1 can coconut milk
2 tablespoons red curry paste
2 small heads broccoli (or substitute with other vegetables you like)
1 can chickpeas, rinsed and drained
1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water
Optional: minced garlic or onion

Instructions

Warm a tablespoon of oil in a pan and sauté the broccoli. If you’re using garlic or onion, add them now as well. Cook for a few minutes until the vegetables start to soften.
Pour in the coconut milk and let the mixture gently simmer for 5–8 minutes. The broccoli should be cooked through but still have a bit of bite.
Add the red curry paste and whisk it into the coconut milk until the sauce is smooth and evenly colored. Stir in the chickpeas.
Bring the pan to a light boil. Add the dissolved cornstarch and let the sauce bubble for about a minute. Reduce the heat and allow it to cool slightly—the sauce will continue to thicken as it stands.

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