Flavorful Curry Without Coconut Milk

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Here’s my go-to curry recipe that skips the coconut milk but still delivers all that wonderful curry flavor you’re looking for. With a mix of warm spices, tender vegetables, and your choice of protein, this dish has become a regular at our dinner table.

I make this curry at least twice a month, especially on busy weeknights when I need something quick and filling. My kids always ask for seconds, and there’s rarely any left for lunch the next day!

What Kind of Curry Paste Should I Use?

Red curry paste is the heart and soul of this dish, and you’ll find several brands in the Asian section of your grocery store. Thai Kitchen is a common brand that’s pretty mild, while Mae Ploy or Maesri tend to pack more heat and authentic flavor. If you’re new to cooking with curry paste, start with 2 tablespoons instead of 3, since you can always add more but can’t take it away once it’s in there. Remember to check the ingredient list if you’re vegetarian, as some curry pastes contain shrimp paste or fish sauce. For the freshest flavor, store your opened curry paste in the fridge where it’ll keep well for several months.

Options for Substitutions

This curry recipe is pretty forgiving and allows for several easy swaps:

• Milk options: While the recipe suggests almond, oat, or regular milk, you can try cashew milk or soy milk too. Just avoid rice milk as it’s too thin. For a richer curry, you can use half-and-half.
• Red curry paste: This is a key ingredient, but if you’re in a pinch, you can use yellow or green curry paste. The flavor will be different, but still tasty. Just adjust the amount based on how spicy you like it.
• Fish sauce: If you need to skip fish sauce, try using soy sauce or coconut aminos instead. Use about 3 teaspoons since these alternatives are less salty.
• Chicken breast: Feel free to swap with chicken thighs, tofu, shrimp, or even chickpeas for a vegetarian version. If using tofu, make sure to press it well and pan-fry before adding to the curry.
• Bell pepper: Any color bell pepper works fine, or try using snap peas, carrots, or broccoli instead. Just cut them into similar-sized pieces so they cook evenly.
• Brown sugar: You can use honey, maple syrup, or regular sugar as alternatives. Start with 3 teaspoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when making curry without coconut milk is achieving the right consistency – adding all the milk at once can lead to a thin, watery sauce that won’t properly coat your ingredients. Instead, pour the milk in gradually while stirring constantly, and only add the cornstarch mixture once the sauce is simmering. Another common mistake is rushing the cooking process of the curry paste – take your time to properly cook it with the aromatics for 2-3 minutes until fragrant, as this step releases the essential oils and deepens the flavor profile. When it comes to the chicken, avoid overcrowding the pan or you’ll end up with steamed rather than seared meat – work in batches if necessary to get that nice golden color. For the best flavor balance, add the fish sauce, brown sugar, and lime juice at the very end, tasting and adjusting as you go since these ingredients can vary in intensity.

What to Serve With Curry?

Rice is the perfect base for soaking up all that flavorful curry sauce – I usually go with jasmine rice, but basmati works great too! A side of warm naan bread is always welcome at my curry dinners, perfect for scooping up every last bit of sauce. To add some freshness to the meal, try a simple cucumber salad with a squeeze of lime juice and a pinch of salt, or some steamed snap peas tossed with sesame oil. If you want to keep things really simple, just sprinkle some extra fresh herbs on top and serve it over your favorite rice.

Storage Instructions

Keep Fresh: This curry keeps really well in the fridge! Just transfer it to an airtight container and it’ll stay good for up to 4 days. The flavors actually get even better after a day or two as everything mingles together. It’s perfect for meal prep or making ahead for busy weeknights.

Freeze: Pour your cooled curry into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well in the freezer for up to 3 months. Just remember that milk-based curries might separate a bit when thawed, but don’t worry – this is totally normal!

Reheat: When you’re ready to enjoy your curry again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If you’re in a hurry, you can use the microwave – just heat in 30-second intervals, stirring between each. Add a splash of milk if it seems too thick after reheating.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 80-90 g
• Fat: 40-50 g
• Carbohydrates: 50-60 g

Ingredients

• 2 tablespoons of canola or vegetable oil
• 1 sliced red bell pepper
• 1 sliced onion
• 4 boneless, skinless chicken breasts, cut into bite-sized chunks
• Salt and pepper as needed
• 1 tablespoon garlic, minced
• 3 tablespoons red curry paste
• 1 3/4 cups of milk (choose from almond, oat, or regular)
• Cornstarch mixture made with 1 tablespoon water and 1 tablespoon cornstarch
• 4 teaspoons of fish sauce
• 4 teaspoons of brown sugar
• Juice from 1 lime
• Cilantro and chives for garnish

Step 1: Sauté the Vegetables

In a skillet, heat a small amount of oil over medium heat.

Add the chopped red pepper and onion to the skillet.

Sauté for about 3-4 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.

Step 2: Cook the Chicken with Seasonings

Add pieces of chicken to the skillet, along with salt, pepper, minced garlic, and 2 tablespoons of red curry paste.

Stir well to combine all the ingredients.

Continue to sauté for approximately 5 minutes, or until the chicken is nearly cooked through.

The chicken pieces should turn white on the outside and start to firm up.

Step 3: Add Liquids and Simmer

To the skillet, add milk, a prepared slurry (a mix of cornstarch and water), fish sauce, brown sugar, lime juice, and an additional 1 tablespoon of red curry paste.

Stir the ingredients thoroughly, ensuring that the curry paste is fully incorporated into the milk.

Bring the mixture to a simmer and let it cook for about 5-7 minutes.

This will allow the sauce to reduce and thicken.

The ideal consistency is when the sauce can coat the back of a spoon in a thin layer.

Step 4: Finish and Serve

Once the desired thickness has been achieved, remove the skillet from the heat.

Garnish the dish with freshly chopped cilantro and chives for added flavor and color.

Serve the finished chicken curry over a bed of rice, and enjoy the aromatic and savory blend of flavors.