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You’ll love how easy this Coconut Curry Marinade is. Plain coconut yoghurt, curry powder, turmeric, tangy lime, and olive oil come together for a smooth sauce. Pour it over chicken, beef, tofu, or veggies. It’ll add creamy kick and sunny color to just about anything you’re making.
Ingredients
- Coconut Yoghurt: 1 1/4 cups, gives the base a creamy texture with a gentle coconut vibe.
- Olive Oil: 2 tablespoons, makes everything coat well and adds richness.
- Lime Juice: 2 tablespoons, cuts through the richness with tart zest.
- Turmeric: 1 teaspoon, gives everything a pop of yellow and earthy taste.
- Curry Powder: 2 tablespoons, packs in loads of spice in one go.
Instructions
- Step 5:
- Spoon it out next to some warm veggies, rice, or flatbreads to round off your meal.
- Step 4:
- Throw your marinated veggies or protein on a grill or into a hot pan. Roasting works too—whatever you like best.
- Step 3:
- Let chicken thighs, tofu, steak, or even cauliflower soak up the marinade. Give it at least half an hour—overnight if you want big flavor.
- Step 2:
- Keep mixing until you can’t see any lumps. Everything should look smooth and creamy.
- Step 1:
- Plop coconut yoghurt, olive oil, lime juice, turmeric, and curry powder into a bowl. Don’t worry if it looks messy at first.
Serving and Storage Tips
- Chill your marinated proteins or veggies for more taste, overnight if you’ve got the time—or just half an hour if you’re in a rush.
- Best flavors come through if you cook it up by pan-frying, roasting, or grilling.
- If you make extra marinade, stash it in a sealed container in your fridge. It’ll keep for three days.
Helpful Notes
- Chicken thighs love this one, but tofu and cauliflower totally soak up the flavors for plant-based friends.
- Spice fans can toss in some chili flakes or cayenne to fire things up a bit.
Tips from Well-Known Chefs
- Jamie Oliver says if you want something runnier, swap the yoghurt for coconut milk. It lightens things up.
- Yotam Ottolenghi’s go-to is to dish it out with naan and roasted veg. Makes for a super satisfying plate.
Why You'll Love This
- You can use it on almost anything—veggies, tofu, or chicken, so nobody’s left out at the table.
- You’ll get lots of flavor and just a little heat thanks to coconut yoghurt mixed with curry powder.
- Toss everything together in minutes for deep, warming notes—no fussing over it.
Variations
- Want it lighter? Use coconut milk in place of yoghurt this time.
- Some grated ginger tossed in makes every bite pop with fresh flavor.
- Lemon juice swaps in for lime if you need a twist on the citrus.