Coconut curry is a general term for curries built on a coconut milk or coconut cream base, a technique found throughout Thai, Indian, and other Southeast and South Asian cooking rather than a single standardized dish. In Thai cooking, coconut-based curries include green curry (kaeng khiao wan) and massaman curry, seasoned with lemongrass, galangal, and kaffir lime leaf. In South Indian cooking, particularly in Kerala, coconut milk grounds curries built on cumin, coriander, turmeric, and chili, often with fish, shrimp, or vegetables. What unites these dishes is the coconut milk base, which gives the curry a rich, creamy texture and a mellow sweetness that balances the chili heat and aromatics.