Simple Spicy Coconut Curry

Laura Franklin, CNPDairy-Free, Dinner, Easy Meals, Gluten-Free, Lunch, Paleo, Recipes, Vegan0 Comments

This recipe is 100% from scratch, and really not that complicated to put together…how cool is that? It’s really really yummy and warming and is especially nice on a cooler fall or winter day. If you haven’t ventured into the bone broth or homemade coconut milk world yet, you can replace those with an organic chicken stock and 2 cans of organic coconut milk + water to equal 6 cups (if you must). Otherwise, give it a shot as I’ve directed, as it is more nutritious and contains no preservatives this way.

This recipe makes a large pot of curry, suitable for 2-4 people with leftovers. It tastes awesome the next couple days so eat it for dinner and then bring it for lunch!

Simple Spicy Coconut Curry Recipe

Instructions

  1. Prep: steam 4-6 cups of your favourite chopped veggies and cook 1.5-2 cups organic/pastured chicken*; *if you slow cook it on low overnight in an inch of bone broth it will turn into a “pulled” chicken and is delicious in this curry. Otherwise chopped chicken is fine!
  2. In a very large stew pot, melt coconut oil over medium high heat. When oil is melted and pot is quite hot, add spices (garam masala, curry, cayenne and cilantro) to oil. Gently stir together and “toast” these spices in the oil for 30-60seconds, or until their aroma is strong.
  3. Turn the heat down to medium. Add the chopped onion and garlic to the pot and cook these with the spices and oil until just softened, between 2-5 minutes. Then add the chopped serano peppers.
  4. Add your bone broth and coconut milk. Stir together and bring the curry up to a gentle boil. Now add your salt; taste to make sure your curry is salty enough. If not, add a little more.
  5. Finally, add your pre-steamed veggies of choice and chicken (optional) and stir together. Turn off heat as to not overcook veggies or chicken.
  6. Enjoy!

Recipe Notes

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