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You'll love this coconut curry blend—it's punchy and super flexible thanks to creamy coconut yoghurt, bright lime, and warming turmeric. Toss it with veggies, tofu, beef, or chicken to give your meal that bold kick you crave.
Ingredients
- Coconut Yoghurt: 1 1/4 cups, makes everything creamy and brings in that tropical flavor.
- Olive Oil: 2 tablespoons, smooths things out and helps flavors stick.
- Lime Juice: 2 tablespoons, wakes up the whole mix with some citrus zip.
- Turmeric: 1 teaspoon, throws in a warm feel and bright golden color.
- Curry Powder: 2 tablespoons, packs in spice and complexity.
Instructions
- Step 5:
- Wrap things up by dishing it out with some steamy rice, a pile of veggies, or bread on the side—makes a killer meal.
- Step 4:
- Time to cook! Pan-fry, grill, or roast your marinated goodies—however you like it.
- Step 3:
- Get your chicken, tofu, beef steak, or cauli steaks nice and coated, then stash in the fridge for at least half an hour—or go all night for extra oomph.
- Step 2:
- Beat or whisk everything together so it’s smooth and there aren’t any clumps.
- Step 1:
- Start by throwing coconut yoghurt, olive oil, lime juice, turmeric, and curry powder into a medium bowl.
Serving and Storage Tips
- Keep any extra marinade in a sealed container in your fridge for up to three days—so handy for next time.
- Want crazy flavor? Let your protein or veggies soak in the marinade overnight in the fridge if you can, but 30 minutes does the job too.
- Fire up the grill, pop it in the oven, or toss it in a pan—this stuff works great any way you cook it.
Helpful Notes
- Chicken thighs are awesome here, but you can totally go vegan with tofu or cauliflower—same rules, all tasty.
- If you’re after heat, shake in some pepper flakes or a touch of cayenne to kick it up.
Tips from Well-Known Chefs
- Jamie Oliver says coconut milk lightens things up—swap it for yoghurt if you want it thinner.
- Yotam Ottolenghi loves this over roasted veggies, paired with naan—pure comfort food.
Why You'll Love This
- Switch it up—put this on chicken, tofu, or veggies for whatever you're feeling that day.
- Coconut yoghurt and curry powder meld into something smooth, punchy, and just a little spicy.
- Takes barely any time to whip up and brings loads of cozy flavor to the table.
Variations
- Grate in some fresh ginger if you’re after more zing—it’s a game changer.
- Try lemon juice instead of lime if that's what you have; it changes the vibe in a good way.
- Sub coconut milk for yoghurt to get a lighter, silkier sauce.