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; 2 cloves garlic, minced; 1 inch ginger, grated; 1 tablespoon curry powder; 1/2 teaspoon allspice; 1 scotch bonnet pepper, sliced (optional); 1 can coconut milk (400ml); 2 cups vegetable broth; 2 cups mixed vegetables (bell peppers, carrots, peas); Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: FreshGlow Recipes

I absolutely love whipping up this Creamy Jamaican Coconut Curry in my kitchen. The rich, creamy texture combined with the vibrant spices creates an irresistible dish that transports me straight to the Caribbean, even if I'm only a few steps away from my stove. Each time I make it, I find new ways to enhance the flavor, and I often play around with different vegetables and proteins to keep it exciting. It's simple to prepare, and the aroma that fills my home while it simmers is beyond delightful!

Created by

Emily

Last updated on 2026-01-05T19:54:30.358Z

When I first tried making Jamaican Coconut Curry, I was amazed by how the blend of coconut milk and spices came together. The heat from the scotch bonnet pepper balances perfectly with the sweetness of the coconut, making each bite a sensory experience. I quickly learned that cooking with fresh ingredients, particularly herbs and vegetables, really elevates the dish.

One helpful tip I discovered is to let the curry simmer longer than expected. This allows the flavors to deepen and meld beautifully, resulting in a dish that tastes like it was prepared by a professional chef. I love serving it with fluffy rice or warm naan to soak up every last drop!

        Why You'll Love This Recipe
        Rich, creamy texture that brings comfort in every bite
A perfect balance of sweet and spicy flavors
Versatile dish that can be customized with your favorite proteins and veggies

      

Understanding Coconut Milk

Coconut milk is the star ingredient in this creamy Jamaican coconut curry, imparting richness and a subtle sweetness. When choosing coconut milk, look for full-fat varieties for a creamier texture; this adds depth to the curry that light versions simply can't match. Make sure to shake the can well or stir it before using to combine the cream that settles on top with the liquid below, ensuring a smooth consistency in your dish.

If you're lactose intolerant or just want a dairy-free alternative, coconut milk is an excellent option. It not only provides the creaminess needed for a curry but also enhances the flavor profile with its tropical essence. You'll want to keep an eye on the freshness of the coconut milk; check for any off smells or curdling before you use it to ensure the best flavor.

Perfecting Your Spice Blend

The combination of curry powder and allspice gives this dish its signature warmth and complexity. Each spice plays a critical role in balancing flavors; curry powder offers general warmth and depth, while allspice contributes a hint of sweet and aromatic undertones. If you can't find allspice, you could use a mix of cinnamon and nutmeg, but be cautious, as a little goes a long way. I recommend tasting as you go to adjust the spice balance according to your preference.

For those who enjoy an extra kick, the scotch bonnet pepper is an authentic touch that reflects true Jamaican flavors. You can adjust the heat level by omitting the seeds or using less than an entire pepper. If you prefer a milder dish, consider substituting with jalapeño or bell pepper, which will contribute to the texture without overwhelming spice.

Storing and Serving Suggestions

This creamy Jamaican coconut curry can be made ahead of time, making it an excellent choice for meal prepping. After cooking, let it cool completely before transferring it to an air-tight container, where it will keep in the refrigerator for up to four days. If you want to extend its life even further, it freezes well for up to three months; just remember to leave some space in the container for expansion.

When it's time to serve, I love pairing the curry with jasmine rice or crusty naan to soak up the delicious sauce. For added flavor, you can squeeze a bit of fresh lime juice over each serving, which elevates the dish by providing a tangy contrast to the rich coconut curry. For a hearty meal, consider topping with protein options like chickpeas for a meatless variation or grilled chicken for something more substantial.

Ingredients

For the Curry

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 tablespoon curry powder
1/2 teaspoon allspice
1 scotch bonnet pepper, sliced (optional)
1 can coconut milk (400ml)
2 cups vegetable broth
2 cups mixed vegetables (bell peppers, carrots, peas)
Salt and pepper to taste
Fresh cilantro 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 an additional minute until fragrant.

Add Spices

Sprinkle in the curry powder and allspice, stirring well to coat the onions. If you like heat, add the sliced scotch bonnet pepper at this stage.

Pour in Coconut Milk

Pour in the can of coconut milk and vegetable broth, mixing until combined. Bring the mixture to a gentle boil.

Incorporate Vegetables

Add the mixed vegetables into the pot, simmering for about 20 minutes until they are tender. Season with salt and pepper to taste.

Serve

Remove from heat and garnish with fresh cilantro before serving. Enjoy with rice or naan!

Pro Tips

For an extra layer of flavor, consider adding a splash of lime juice before serving. It brightens the dish beautifully!

Tips for Cooking Vegetables

When adding mixed vegetables to the curry, cut them into uniform sizes for even cooking. Vegetables like bell peppers, carrots, and peas not only provide vibrant color but also a mix of textures that enhance the dish. Sautéing the vegetables for a few minutes before adding them to the simmering curry can help retain their firmness, preventing them from becoming mushy during the cooking process.

If you're looking to incorporate seasonal veggies, feel free to swap in zucchini, broccoli, or even sweet potatoes, which pair beautifully with the curry's flavors. Just remember that different vegetables have varying cooking times; denser veggies like carrots will need longer to soften than softer options like spinach, which you can add in during the last few minutes of simmering.

Adjusting Consistency

If you find your curry is too thick after simmering, you can easily adjust the consistency by adding a bit more vegetable broth or coconut milk. Start with small amounts—a few tablespoons at a time—stirring well until you reach your desired thickness. Conversely, if it’s too watery, let it simmer uncovered for a few more minutes to allow some liquid to evaporate and concentrate the flavors.

While the creamy texture is essential, it's also crucial to ensure that the curry maintains a balanced flavor. If you decide to thin it out, consider adjusting the seasoning slightly to compensate with an additional pinch of salt or a splash of lime juice to enhance the overall taste.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work just as well! Just add them directly into the pot and adjust cooking time if needed.

→ What can I substitute for coconut milk?

If you need a substitute, you can use almond milk or cashew cream, but the flavor will be different.

→ Is this dish vegetarian-friendly?

Absolutely! This recipe is vegetarian, but you can easily add chicken, shrimp, or tofu for some protein.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.