5-Ingredient Coconut Curry You Can Make Tonight
No 12-ingredient spice list, no trip to three different shops — just a genuinely good weeknight curry using three products you can order from FoodieMarket in one go, plus whatever protein you've already got in the fridge. Add the whole shopping list to your basket straight from the cards below.
Why this combination works
Amoy Coconut Milk gives the sauce its body and a natural sweetness that balances spice without needing sugar. Ben's Original Creamy Curry Sauce already has the spice blend and aromatics sorted, so you're not measuring out cumin, coriander and turmeric separately — and Ben's Original Rice cooks in the microwave in 90 seconds if you're really pressed for time. Together they cover everything a from-scratch curry usually needs, minus the shopping list and the simmering-for-an-hour part.
What you'll need
- Chicken thighs, chickpeas, or firm tofu (whatever you've got)
- 1 onion, sliced
- A splash of oil
Method
- Soften the sliced onion in a splash of oil over medium heat, about 5 minutes, stirring occasionally so it doesn't catch.
- Add your chicken, chickpeas or tofu and cook until lightly browned on the outside, roughly 4–5 minutes.
- Pour in the Ben's Original Creamy Curry Sauce and the Amoy Coconut Milk. Stir to combine fully before it comes up to heat.
- Simmer gently for 12–15 minutes, until the chicken is cooked through (or the chickpeas have soaked up most of the sauce and thickened slightly).
- Serve over Ben's Original Rice, cooked according to the pack.
Can I make this ahead and reheat it?
Yes — it reheats well the next day and the flavour actually deepens overnight. Reheat gently on the hob rather than at full power in the microwave to avoid the sauce splitting.
What if I don't have chicken, chickpeas or tofu?
Prawns work well too — add them in the last 4 minutes of simmering so they don't overcook, since they need far less time than chicken.