Octopus Curry with Coconut Milk and Jasmine Rice

El Rey del Pulpo > Octopus Recipes > Main Dishes > Octopus Curry with Coconut Milk and Jasmine Rice
pulpo en salsa de curry rojo y arroz

Curry refers to a blend of spices often used in Indian and Thai cuisine. The spice blend can vary widely and an ample mix of spices are used in curries.

Most dry curry blends include cilantro, cumin, and turmeric, although they may include other ingredients like garlic, ginger, clove, mustard seeds, cinnamon, cardamom, nutmeg, pepper, and more.

There are a wide variety of curry dishes out there, varying by the region where it is prepared and the ingredients used.

This octopus curry recipe yields a dense and spicy dish, thanks to the dry chilies in the red curry paste. You’ll likely be able to find red curry paste at the supermarket, but you can also prepare the spice blend at home.

  • To share: Serves 4
  • Difficulty: Low
  • Time: 30 min
  • Serve as: Main course
  • Calories: 260 Kcal/serving



1 package precooked el Rey del Pulpo octopus

1 cup jasmine rice

1 large onion, diced

1 red bell pepper, julienned

3 cloves garlic, minced

1 large tomato

1 bay leaf

10 oz coconut milk

1 tablespoon red curry paste

½ tablespoon brown sugar


Olive oil


  • Add a splash of olive oil to a wok or saucepan and cook the onion and garlic for a few minutes.
  • Next, add the red pepper. Sauté over medium heat.
  • Wash and finely dice the tomato. Add the tomato, sugar, bay leaf, and a dash of salt to the pan.
  • Cook over high heat for a few minutes. Reduce temperature, skim the coconut cream off the top of the coconut milk and add to the pan, as well as the curry paste. Cook while stirring constantly. Return to high heat.
  • Let everything boil for a few minutes. Meanwhile, slice the cooked El Rey del Pulpo octopus into 1 in thick slices and add to the pan. Combine.
  • Let the sauce reduce for 10 minutes over medium-low heat. Stir occasionally to keep the octopus curry from sticking to the bottom of the pan.
  • Salt to taste. If you’d like the sauce to be a bit thinner, add a splash of water. Otherwise, leave as it is.
  • To make the rice you’ll need: 1 cup jasmine rice, 1 1/2 cups water, 1/2 teaspoon salt.
  • Wash the rice well with cold water. Drain. Add the rice, salt and water to a small pot.
  • When it begins to boil, cover, turn the heat down to low, and cook for 12 minutes.
  • Take the rice off the heat and let it rest covered for 10 more minutes.
  • Serve your red curry with octopus and jasmine rice.



Red curry is quite spicy. If you’re not a fan of spice, halve the amount of red curry paste, or reduce the amount to taste. You can also make this octopus curry without any heat using another chili-free curry.

You can also make your own curry paste at home. To make red curry paste you’ll need: a handful of dried red chili peppers, ½ onion, 2 cloves garlic, cilantro, 1 teaspoon cumin, 1 inch chunk of fresh ginger, the zest of 1 lemon and salt. Mash all the ingredients and blend into a paste.

We prefer to serve this octopus curry recipe with jasmine rice, which is more flavorful than other types of rice, but you can use whichever kind of rice you like. You can also add in some aromatic spices or lime zest.

For more octopus dishes, check out the recipe section of our website. There you’ll find scrumptious recipes like this stir-fried octopus with noodles, the poké bowl with octopus or the bao buns filled with octopus meat.

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