Please note: Some links in this post contain Affiliate Links. As an Amazon Associate, I earn from qualifying purchases. This means that I get a commission if you purchase the product from my link, at no extra cost to you.
I like Indian food. The flavors. The all-day process for some things. The simplicity of it. I had an open carton of Coconut Cream leftover from the Raspberry Lime Mousse, that needed to get used and I know coconut cream is a great ingredient in Curry, so I made Coconut Cream Curry for dinner! It turned out amazing! Light enough that it wasn’t overwhelming to the Paneer and Veggies, but with enough flavor that it wasn’t forgotten in every bite. I served mine with fresh Naan made following The Curry Guys Stove Top Naan recipe.
This Recipe is quick and simple which makes it a great player for a busy night! You can use it with Chicken or Shrimp, and not just Paneer.
Coconut Cream Curry
- Fry Pan
- Measuring Spoon
- Measuring Cup
- Whisk or Fork
- Mixing Bowl
- .5 Cup Coconut Cream
- 2 Round tbsp Red Curry Paste I used Thai Kitchen
- 2 tsp Grand Masala
- 2 tsp Fish Sauce
- 1 Lime, Zest
- .5 Lime, Juice
- .5 Cup Water
- Once combined, add in your Fish Sauce, Lime Juice, and enough water to thin out the curry to make it a sauce and not a paste. Whisk together to fully incorporate the water. The sauce will thicken up when you cook it, so it's okay to error towards too much water.
- Heat your pan over medium heat, once warm add your sauce, and allow it to come to simmer. Once simmering add in your veggie and meat and allow to cook over medium to medium-low heat till cooked through. If you are using Paneer add when there is only a minute or two left as it will fall apart if cooked too long.