Anchovy and Coconut Curry

Chef Brainy
What Started it all:
anchovies, coconut

This delicious and easy-to-make curry is bursting with the flavors of salty anchovies and creamy coconut. Perfect for a weeknight dinner, it’s sure to become a family favorite!


  • 1 can of anchovies (packed in oil), drained
  • 1 can of coconut milk
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp of curry powder
  • 1 tbsp of vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)


  1. Heat the oil in a large skillet or wok over medium-high heat.
  2. Add the onion and garlic and sauté until softened, about 3-4 minutes.
  3. Add the curry powder and stir to combine.
  4. Add the anchovies to the skillet and cook, stirring occasionally, until they start to break down and turn into a paste.
  5. Pour in the coconut milk and bring to a simmer.
  6. Reduce the heat to low and cook for 10-15 minutes, until the sauce has thickened slightly.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh cilantro, if desired, and serve hot with rice or noodles.

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