Leek Coconut Curry
Leek Coconut Curry is a easy French recipe that serves 4. 320 calories per serving. Recipe by Philippe's Kitchen on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $5.10 total, $1.27 per serving
Ingredients
- 1 kg Leeks (about 2 large leeks, cleaned and cut into 1 cm strips)
- 2 c. à café Curry powder (mild spice, preferably fresh)
- 2 c. à soupe Extra virgin olive oil
- 1 unité Onion (finely chopped)
- 20 cl Coconut milk (canned, well shaken before use)
- à discrétion Salt (sea salt)
- à discrétion Black pepper (freshly ground)
- 100 ml Water (if needed to adjust cooking)
Instructions
Clean and cut the leeks
On the board, remove the root, cut off the green part, remove the first thick skins, slice the stalk lengthwise, then cut into strips of about 1 cm. Immerse the strips in a large bowl of cold water to clean them.
Time: PT10M
Chop the onion
Finely mince the onion so it cooks quickly and releases its aroma.
Time: PT5M
Sauté the onion
Heat 2 tablespoons of olive oil in the sauté pan over medium heat. Add the chopped onion and sauté until it becomes translucent.
Time: PT5M
Temperature: feu moyen
Toast the curry
Sprinkle the 2 teaspoons of curry over the onion and stir for about 1 minute until the aromas are released.
Time: PT1M
Temperature: feu moyen
Cook the leeks
Add the drained leeks, season with salt and pepper, cover and cook for 15 minutes over medium heat, stirring occasionally. If the mixture seems dry, add a little water (about 100 ml).
Time: PT15M
Temperature: feu moyen
Incorporate the coconut milk
Pour the 20 cl of coconut milk, mix thoroughly, adjust seasoning and continue cooking uncovered for 5 minutes until the sauce thickens slightly.
Time: PT5M
Temperature: feu moyen
Plating and serving
Spoon the mixture onto plates, garnish with a small leaf of fresh basil and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 320
- Protein
- 20g
- Carbohydrates
- 39g
- Fat
- 16g
- Fiber
- 8g
Dietary info: Vegan, Gluten‑free, Lactose‑free, Low in calories, low-calorie, high-fiber
Allergens: coconut
Ingredient Substitutions
- Instead of Leeks: celeriac, fennel
- Instead of Curry powder: garam masala, homemade curry powder
- Instead of Extra virgin olive oil: sunflower oil, coconut oil
- Instead of Onion: shallot
- Instead of Coconut milk: coconut cream, almond milk
Equipment Needed
- Cutting board
- Chef's knife
- Sauté pan (high‑sided skillet)
- Wooden spoon or spatula
- Basin or large bowl
- Measuring spoons
- Ladle (optional)
- Serving plate (optional)
Critical Steps — Do Not Skip
- Cleaning and cutting the leeks
- Toasting the curry
- Covered cooking of the leeks until tender
- Adding coconut milk and reducing the sauce
Chef Tips from the Video
- Use freshly ground curry at cooking time for a more intense aroma.
- Add a splash of lime juice just before serving to enhance the flavors.
- Garnish with a few toasted sesame seeds for crunch.
Troubleshooting
The leeks remain firm after cooking.
Extend the covered cooking by an additional 5 to 10 minutes and add a little water if needed.
The sauce is too watery.
Cook uncovered for an additional 2‑3 minutes or add a teaspoon of coconut paste to thicken.
The curry flavor is too weak.
Slightly increase the amount of curry (an extra ½ teaspoon) and toast for a second minute.
Storage
Refrigerator: Store in an airtight container for 3 to 4 days.
Freezer: Can be frozen for up to 1 month, well covered.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Leeks can be cleaned and cut the day before and kept in cold water in the refrigerator.
- Curry can be toasted in advance and stored in a small airtight jar.
Last updated: August 20, 2026
