Creamy Jamaican Coconut Curry

Name: Creamy Jamaican Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil; 1 onion, chopped; 3 cloves garlic, minced; 1-inch piece ginger, grated; 1 bell pepper, chopped; 2 cups mixed vegetables (carrots, broccoli, etc.); 1 can (14 oz) coconut milk; 2 tablespoons curry powder; 1 teaspoon paprika; 1 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon lime juice; Fresh cilantro for garnish

Highlighted under: International Recipe Collection

I absolutely adore making Creamy Jamaican Coconut Curry, especially when the rich aroma fills the kitchen. There’s something comforting about combining fresh ingredients with the creamy coconut milk that takes this dish to another level. I enjoy experimenting with different vegetables, and each time, the flavors blend beautifully together. Using vibrant spices and fresh herbs not only enhances the dish but also makes every bite a delightful experience. It’s perfect for weeknight dinners or to impress your friends!

Created by

Emily Carter

Last updated on 2026-01-05T18:06:30.028Z

My journey with making coconut curry began during a trip to Jamaica, where I was mesmerized by the flavors and warmth of the dishes. I knew I had to recreate that vibrant experience at home. Each ingredient brings forth its own unique flair, and together they create a harmony that's simply irresistible.

One of my favorite things about this recipe is its versatility. I love to play with different proteins and vegetables based on what I have on hand. Using fresh herbs like cilantro at the end really elevates the taste, giving it that authentic Caribbean vibe that reminds me of sunny days by the beach.

        Why You'll Love This Recipe
        Rich coconut flavor that warms the soul
Versatile recipe for any dietary preference
Perfectly balanced spices for a unique taste

      

Ingredient Insights

The choice of vegetables in Creamy Jamaican Coconut Curry can greatly influence the dish's flavor and texture. While I often use carrots and broccoli, other options like bell peppers, zucchini, or snap peas can add different textures and a touch of sweetness. Just aim for about 2 cups of mixed veggies to maintain the dish's balance. You can also incorporate seasonal vegetables for a fresh twist, keeping the essence of the dish intact while aligning it with what’s available.

Coconut milk is the star ingredient that brings richness to this curry. When selecting coconut milk, look for brands labeled "full fat" for the creamiest consistency. If you prefer a lighter version, opt for light coconut milk, but balance it with an extra tablespoon of coconut oil at the beginning to retain creaminess. When adding coconut milk, stirring it in thoroughly will help evenly distribute the flavors and avoid any lumps.

Cooking Techniques

Sautéing the aromatics—onion, garlic, and ginger—is essential for building a flavor base. Cook these over medium heat until the onions are translucent and glossy; this should take about 5 minutes. This step not only softens the vegetables but also releases their natural sweetness, which will enhance the overall taste of the curry. Keep an eye on them to avoid browning, as that can impart a bitter flavor instead of sweetness.

When mixing in the spices, it's crucial to let them toast for a minute after adding them to the base. This step allows the spices to release their essential oils, deepening their flavors. You’ll know you’ve done this right when the kitchen is filled with an aromatic warmth, and the spices darken slightly. If your spices burn, the curry can become bitter, so reducing the heat or adding a splash of coconut milk can prevent this mishap.

Ingredients

Main Ingredients

2 tablespoons coconut oil
1 onion, chopped
3 cloves garlic, minced
1-inch piece ginger, grated
1 bell pepper, chopped
2 cups mixed vegetables (carrots, broccoli, etc.)
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon lime juice
Fresh cilantro for garnish

Instructions

How to Make Creamy Jamaican Coconut Curry

Sauté Vegetables

In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then stir in minced garlic and grated ginger, cooking for another 2 minutes.

Add Spices

Sprinkle in the curry powder, paprika, salt, and black pepper. Stir well to coat the onions, garlic, and ginger with the spices, allowing them to cook for a minute more.

Add Vegetables and Coconut Milk

Mix in the chopped bell pepper and mixed vegetables, followed by the coconut milk. Stir everything together and bring the mixture to a gentle simmer.

Simmer to Perfection

Let the curry simmer for about 20 minutes until the vegetables are tender. Add lime juice and adjust seasoning if necessary.

Serve

Serve hot, garnished with fresh cilantro. Enjoy with rice or bread!

Enjoy Your Meal!

Pro Tips

For an extra kick, add some chopped chili peppers. You can also substitute the coconut milk with a dairy-free option if needed, or use light coconut milk for a lower-calorie version.

Make-Ahead Tips

Making Creamy Jamaican Coconut Curry ahead of time is an excellent way to enhance the flavors. The spices meld beautifully when allowed to sit, making this dish even more flavorful the next day. Store the curry in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on medium heat, adding a little water or extra coconut milk to maintain its creamy consistency.

If you want to prepare the dish in advance, you can chop the vegetables a day ahead. Keeping them in a sealed container in the refrigerator will help retain their freshness. However, I recommend adding delicate veggies like broccoli or bell peppers closer to cooking time to ensure they stay vibrant and retain some crunch.

Serving Suggestions

Creamy Jamaican Coconut Curry pairs wonderfully with rice or flatbreads, soaking up the luscious sauce perfectly. For an added crunch, serve it alongside crispy plantains. The sweetness of the plantains offsets the curry's spiciness beautifully. You can also sprinkle some toasted sesame seeds or crushed peanuts on top for extra texture and flavor.

For a variation, consider adding protein such as chickpeas or tofu to make it more filling. Simply add them with the mixed vegetables and allow them to soak in the curry's flavors as it simmers. This adaptation makes the dish heartier and a complete meal for any dietary preference.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Yes, frozen vegetables work well and can save preparation time.

→ Is this recipe suitable for a vegan diet?

Absolutely! This recipe is vegan-friendly as it mainly uses plant-based ingredients.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

→ Can I make this recipe spicier?

Yes, feel free to add more curry powder or fresh chilies to suit your taste.