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Coconut Curry Recipe

One of my personal favorite Asian soups. Whether it is specifically Vietnamese or Thai, is something for somebody else to debate. All I care is that it is freaking delicious! Tasting Guidelines: Taste is sweet and spicy with aromatic curry notes. Weight is medium but can be balanced with lemongrass. Texture is soupy. Good for people with low to moderate treatment side effects. Best categorized as south east Asian.
Prep Time15 mins
Cook Time45 mins
Course: Stew
Cuisine: Thai, Vietnamese
Keyword: asian, coconut, coconut curry, curry, thai, vietnamese
Servings: 6 people
Author: Chef Ryan Callahan
Cost: $15



Food Ingredients:

  • 3 chicken breast
  • 3 red potatoes chunked
  • 1 small bag of carrots chunked
  • 1 onion red yellow or white
  • 1/2 celery bunch chopped
  • 1 can coconut milk
  • 2 c. cow's milk
  • 32 oz. chicken stock/broth low sodium

Flavor Balancers:

  • kosher salt to taste
  • black pepper to taste


  • 1 tsp. ground ginger
  • 2 tsp. cinnamon
  • 1 tbsp. lemongrass pureed
  • 2 bay leaves
  • 3 tbsp. red curry


  • Chunk up all vegetables and meat. Place in slow cooker on high for 4 hours. Add salt and pepper to taste. Serve with jasmine rice on side.


Lemon grass adds a nice, clean finish, especially for people who are having trouble with flavors.
This curry should be sweet. Add sugar as needed, especially to combat metallic tastes.
For metallic tastes, add 1/2 a lime sliced into cocktail wedges with juice. Remove limes before serving.