Curcumin has promising pharmacological activity, but its oral delivery is limited by poor solubility, absorption, and extensive metabolism. MCT-based nanoemulsions provide higher bioaccessibility than LCT and SCT based systems but have lower physical stability because the higher aqueous solubility of MCTs promotes diffusion of oil-phase molecules through the continuous phase, causing Ostwald ripening. This study aimed to optimize an MCT-based curcumin nanoemulsion using biocompatible and natural ingredients. All NE components for were screened using a one-factor-at-a-time approach based on their effects on physicochemical properties. Optimized honey-free and honey-containing formulations were evaluated for droplet size, PDI, pH, viscosity, EE(%), physical stability, and curcumin chemical stability. Honey increased continuous-phase viscosity and markedly suppressed Ostwald ripening and droplet growth, consistent with reduced molecular diffusion according to Lifshitz–Slyozov–Wagner theory. Although honey lowered the aqueous-phase pH, curcumin remained chemically stable in both formulations, suggesting protection within the oil droplets. Honey did not significantly affect bioaccessibility. In vivo studies showed comparable free curcumin but higher conjugated curcumin exposure with honey, suggesting enhanced gastrointestinal uptake and subsequent conjugation. Overall, honey improved MCT nanoemulsion stability while preserving curcumin stability and bioaccessibility.