Dairy-Free Coconut Curry

One of my favorite healthy meals when the weather starts to cool down!

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I grew up hating any sort of curry spice, but as I became older and changed my diet from fast food to REAL food, it really grew on me. Now I absolutely love it and it’s one of my favorite ingredients to use in the fall and winter months. This Dairy-Free Coconut Curry recipe is literally always on repeat in our household. Not to mention it’s simple to make and easy to store for later.

Not only are the flavors so delicious, but it’s also such an easy way to get in lots of veggies. I love to mix my coconut curry with onions, carrots, broccoli, cauliflower, greens, and chicken, but you can really add anything you wish! It’s also so tasty if you add in some rice or potatoes.

The recipe for this just makes the sauce, as you can choose whatever you’d like to serve this with! All you have to do is pour it on top into a bowl as pictured above!

The spice level for this dish is low to medium. I’m personally not that great with super spicy food but this is perfect for me! It does make your nose run a little which is honestly the best feeling…so warming! If you want it EXTRA spicey you could add more chili flakes….or even add some jalapeno! But what I’m trying to say is that it’s not too spicy and most people should be more than okay eating this.

This sauce makes enough for 2 big bowls of curry.

Ingredients for Dairy-Free Coconut Curry:

• Garlic cloves
• Ghee or other healthy oil (coconut oil, avocado oil, etc.)
• Curry paste – I ALWAYS use Thai Kitchen’s Red Curry Paste
• Coconut aminos – this is the one I always use. It’s such a good replacement for soy sauce if you try to avoid soy.
• Chili flakes
• Coconut milk

How to Make Dairy-Free Coconut Curry:

The sauce doesn’t take very long to make, especially once everything is prepped and ready to go. Because of that, I’ll usually start making the food first and while that is cooking I’ll start on the curry sauce.

First, sauté garlic in ghee (or other healthy oil) for a few minutes on medium or medium-low in a medium-sized pot. Then add the curry paste, coconut aminos, and chili flakes and mix together. Finally, add the coconut milk, mix together and bring to a low boil.

Then it’s ready to serve! Just pour the curry sauce all over your food into a bowl.

Scroll down to get the full recipe or pin it for later!

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