This simple coconut curry is so comforting and packed with protein and veggies. Creamy coconut milk, warm spicy curry powder and turmeric, and a touch of sesame oil and lime creates a super flavorful broth. The recipe is extremely adaptable – any veggies and protein can be used and I love adding noodles, but it could easily be served over rice.
Ingredient highlight
Coconut milk! Is a wonderful alternative to cream and milk for those of us who are lactose intolerant or vegan. It’s also a good source of iron, magnesium, potassium, and selenium. Don’t fear that saturated fat – it only can become a problem if you’re consuming a ton of it on a regular basis (as with anything else!). In fact, coconut oil is high in medium chain triglycerides, which may improve your GOOD cholesterol levels along with other health benefits.
Servings 4
Prep Time 10 minutes 
Cook Time 22 minutes Ingredients
- 8 oz rice or wheat noodles (or use cooked rice)*
- 2 tbsp olive oil, divided
- 1 lb grass-fed ground beef (or pork or chicken)
- 1 tsp kosher salt, divided
- 1 yellow onion, chopped
- 2 carrots, chopped
- 1 tbsp curry powder
- 2 tsp fennel seeds
- 1/2 tsp ground turmeric
- 1 tsp toasted sesame oil
- 1/4-1/2 tsp red pepper flakes (optional)
- 1 (13.5 oz) can full-fat coconut milk
- 4 cups water
- 4 cups chopped veggies**
- 2 tbsp soy sauce or tamari
- 1 tbsp lime juice
- Chopped cilantro and/or scallions
- *I used Trader Joe's Thai Wheat Noodleswhich I love for their thickness and chew.
- **Mushrooms, fennel, broccoli, bell pepper, cabbage, etc…for veggies that cooking really fast (broccoli, asparagus, green beans, etc…add them in the last 2 minutes of cooking)
- Note: ~ to make this a one-pot meal, add ¾ cup white rice in with the liquids and simmer until rice is cooked through (12 minutes or so). You could also sub with potatoes or sweet potatoes cut very small.
Instructions
- Cook noodles of choice according to the package instructions.
- In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the beef and ½ teaspoon salt. Break into chunks and let cook undisturbed for about 3-5 minutes or until browned, then give it a stir and cook until cooked through, continuing to break into smaller chunks. Transfer to a plate. If a lot of oil remains, remove all but one tablespoon.
- Add the remaining 1 tablespoon oil (or leave this out if there is enough oil from the beef in the pan), onion, carrots and remaining ½ teaspoon salt. Cook for 4-6 minutes, or until softened, stirring occasionally. Add the curry powder, fennel, turmeric, sesame oil, and red pepper flakes (if using) and cook for about 30 seconds to bloom the spices, stirring constantly (to prevent the spices from burning).
- Immediately add the coconut milk, water, veggies (see recipe note), and soy sauce. Bring to a boil over high heat, then reduce to medium-low and simmer rapidly for about 10 minutes. Turn off the heat.
- Stir in the cooked beef and lime.
- Serve with noodles and top with plenty of herbs.
Items you can prep ahead (optional)
- Cook 8 oz rice or wheat noodles (or use cooked rice)
- Chop 1 yellow onion
- Chop 2 carrots
- Chop 4 cups worth of veggies
- Chop cilantro and/or scallions
Substitutions:
- To make vegan or vegetarian, use cubed tofu in place of meat. You could pan-fry them and add them to the soup when serving, or just add the tofu raw to the broth along with the veggies.
- Use any protein in place of ground meat – chopped chicken thighs, shrimp, etc…
Storage:
- Store leftover noodles and soup separately in an airtight container in the fridge or freezer:
- Soup: up to 4 days in the fridge or 2 months in the freezer
- Noodles: up to 6 days in the fridge
- Rice: up to 6 days in the fridge or 2 months in the freezer.
Leftovers + Repurposing:
- Warm up leftover soup in the microwave or on the stove until warmed through. Serve with noodles or rice. Top with herbs and lime.
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