Coconut curry is a natural home for infused coconut oil because the flavor belongs there already. Chickpeas and vegetables give the sauce enough texture to feel like dinner, while lime and herbs keep the coconut milk from becoming too heavy.
Why this recipe works
- Blooming curry paste and ginger in plain oil builds flavor before the coconut milk goes in.
- Adding the infused coconut oil after simmering makes it easier to distribute without relying on a long cook.
- Lime juice added off heat keeps the finished curry bright.
Where the infusion goes
The infused ingredient here is cannabis coconut oil. Keep the amount tied to the strength of the infusion you actually have rather than assuming a universal dose. Use the THC potency calculator for the full batch, then divide by the exact yield below.
Cannabis Coconut Curry
Dose deliberately: potency depends on the strength and amount of your infusion. Calculate the complete batch, divide evenly, label infused food clearly and keep it away from children and pets.
Ingredients
- 1 tablespoon plain coconut oil
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 2 cups small cauliflower florets
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup vegetable broth
- 1 tablespoon cannabis-infused coconut oil, or an amount matched to your calculated batch strength
- 1 tablespoon fresh lime juice
- 1 teaspoon soy sauce or tamari
- 1/2 cup cilantro leaves
- Cooked jasmine rice, for serving
Instructions
- Step 1. Heat plain coconut oil in a wide pot over medium heat. Cook onion, bell pepper and cauliflower for 6 to 7 minutes, until beginning to soften.
- Step 2. Add ginger, garlic and curry paste. Cook 1 minute, stirring constantly, until fragrant.
- Step 3. Pour in coconut milk and broth. Add chickpeas and simmer gently 12 to 15 minutes, until the cauliflower is tender and the sauce has thickened slightly.
- Step 4. Remove from the heat. Stir in the measured cannabis coconut oil, lime juice and soy sauce until completely incorporated.
- Step 5. Divide into 4 equal portions and serve with rice, cilantro and extra lime.
Make it better
- Use full-fat coconut milk for the best texture.
- Cut vegetables into similar sizes so they cook at the same rate.
- Taste your curry paste before adding extra salt; brands vary dramatically.
Potency and portioning
Infused butter, oil and honey vary widely in strength. Calculate the amount of THC in the infused ingredient you use, then divide that total by the stated yield. If you want a lighter batch, use less infused ingredient and replace the difference with its non-infused equivalent. Mix thoroughly before portioning.
Storage and make-ahead
Refrigerate for up to 4 days. Reheat gently, stirring often, and serve with fresh lime. Freeze without rice for up to 2 months.
Questions about Cannabis Coconut Curry
Can I use green curry paste?
Yes. The flavor will be brighter and more herbal, but the method is the same.
Can I add chicken or tofu?
Yes. Cook chicken through before adding coconut milk, or add cubed firm tofu with the chickpeas.
Will light coconut milk work?
It will, but the sauce will be thinner and less rich.