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: 1 tablespoon coconut oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 Scotch bonnet pepper, sliced (adjust to taste); 1 tablespoon curry powder; 1 can (14 oz) coconut milk; 2 cups mixed vegetables (bell peppers, carrots, peas); 1 teaspoon salt; 1 teaspoon black pepper; 2 tablespoons fresh cilantro, chopped (for garnish)

Highlighted under: Comfort Cravings Kitchen

I absolutely love making this Creamy Jamaican Coconut Curry whenever I want something vibrant and comforting. The combination of rich coconut milk, fragrant spices, and fresh vegetables creates a deliciously creamy sauce that beautifully coats your choice of protein or tofu. This dish is a flavorful journey to the Caribbean, perfect for sharing with friends or enjoying as a cozy meal at home. Plus, it’s quick and easy to prepare, making it ideal for weeknights when I crave something special without spending hours in the kitchen.

Created by

Emma

Last updated on 2026-01-05T22:26:27.709Z

When I first tried making this curry, I experimented with different spice levels and ingredients. I found that using fresh ginger and garlic added a wonderful depth to the flavor. The unexpected heat from the Scotch bonnet pepper gives it an authentic Jamaican kick that I absolutely adore. I also love to customize it with seasonal vegetables based on what I have on hand, which makes it incredibly versatile.

One of my favorite tips is to allow the curry to simmer longer than the usual time; this helps deepen the flavors beautifully. If you let it sit for a while, the ingredients meld together perfectly, resulting in a dish that tastes like it took hours to prepare, when in reality, it’s ready in just under an hour!

        Why You'll Love This Recipe
        Rich coconut flavor perfectly balanced with spices
Creamy texture that pairs wonderfully with rice
Highly customizable with seasonal vegetables

      

Understanding Coconut Milk

Coconut milk is the star ingredient that brings a luscious creaminess to this Jamaican Curry. When buying coconut milk, look for full-fat varieties to achieve that rich texture. I prefer to shake the can well before opening to ensure the cream and water are well combined. This will also help avoid a clumpy consistency in your sauce. If you can't find coconut milk, coconut cream diluted with a bit of water can work as a substitute, though it will yield an even richer flavor.

When cooking with coconut milk, it's essential to keep the heat at a low to medium level to prevent it from curdling. A gentle simmer is perfect, which allows the spices to meld seamlessly with the coconut flavor. If you notice the edges starting to bubble vigorously, reduce the heat immediately. A well-cooked coconut milk sauce should be velvety and glossy in appearance, clinging beautifully to your chosen protein or vegetables.

Customizing Your Curry

One of the best aspects of this Creamy Jamaican Coconut Curry is its versatility. You can easily swap in your favorite seasonal vegetables—zucchini, broccoli, or spinach are fantastic alternatives that can enhance both texture and flavor. Should you prefer a protein-forward meal, chicken, shrimp, or tofu can be excellent additions. Just remember to adjust cooking times accordingly; for instance, shrimp will need only about 5-7 minutes, while chicken cubes should be fully cooked through in about 10-15 minutes.

For flavor adjustments, feel free to experiment with additional spices such as turmeric or cumin to deepen the earthiness of the dish. Another tip is to sweeten the curry slightly with a teaspoon of brown sugar, which can help balance the spice from the Scotch bonnet pepper, especially if you opt for a hotter variety. Adjust according to your taste and feel free to get creative with whatever you have on hand.

Ingredients

Curry Ingredients

1 tablespoon coconut oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 Scotch bonnet pepper, sliced (adjust to taste)
1 tablespoon curry powder
1 can (14 oz) coconut milk
2 cups mixed vegetables (bell peppers, carrots, peas)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

Sauté the Aromatics

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

Add Spices and Coconut Milk

Add the sliced Scotch bonnet pepper and curry powder to the pot, and cook for 1 minute more. Pour in the coconut milk and bring the mixture to a gentle simmer.

Combine Vegetables

Add the mixed vegetables, salt, and black pepper. Stir well to combine, and let the curry simmer for about 20 minutes, stirring occasionally, until the vegetables are tender.

Serve and Garnish

Once done, remove from heat and serve over rice. Garnish with fresh cilantro for an added burst of flavor.

Pro Tips

For an extra kick, consider marinating your protein or tofu in a bit of the curry sauce before cooking it separately and adding it in.

Make-Ahead and Storage Tips

This creamy curry can be made ahead of time, which is ideal for meal prep or busy weeknights. Cook the curry up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors only get better after a day of marinating! When reheating, do so gently on the stove over low heat to maintain the creaminess of the coconut milk. Stir occasionally to ensure even heating and watch for any signs of separation; adding a splash of broth can help re-emulsify the sauce.

If you're looking to freeze this dish, it's best to do so before adding any cooked protein. The vegetables can become soggy upon reheating. When ready to enjoy, thaw overnight in the refrigerator, then reheat gently on the stove. Freshly cooked proteins can be added at this stage, ensuring they are heated through just before serving.

Serving Suggestions

This Creamy Jamaican Coconut Curry pairs beautifully with steamed jasmine or basmati rice, as the fluffy grains soak up the delightful sauce. Alternatively, consider serving it with quinoa or cauliflower rice for a lower-carb option. For those looking to add more crunch, a side of crispy plantains or a fresh green salad with a tangy dressing complements the curry’s richness brilliantly.

To enhance the presentation and flavor profile, I recommend serving the curry in bowls topped with a sprinkle of fresh cilantro. Adding lime wedges on the side can also provide a zesty finish, allowing each guest to customize their dish further. The acidity of lime really brightens the overall flavor and balances the creaminess wonderfully.

Questions About Recipes

→ Can I make this dish vegan?

Yes! Simply use tofu or chickpeas as your protein, and ensure that you’re using vegetable broth.

→ How spicy is this curry?

The heat level can vary based on how much of the Scotch bonnet pepper you use. Adjust it to your taste!

→ What can I serve this curry with?

It's fantastic with steamed rice, quinoa, or even flatbreads like naan or roti.

→ Can I make this ahead of time?

Absolutely! The flavors deepen as it sits, making it a great option for meal prep.