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Coconut Cream Curry

Coconut Cream with a few spices added in to make a quick and easy Curry for dinner!
Prep Time 10 mins
Cook Time 16 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 95 kcal


  • 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


  • In your mixing bowl combine the Coconut Cream, Red Curry Paste, Gram Masala, and Lime Zest.
  • 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.


If all you have is a can of Full Fat Coconut Milk you can sub that in and decrease the added water. Do not make this with Light Coconut Milk or Coconut Milk Beverage as the Cream is missing in those. 
Keyword Coconut Cream, Curry, Indian