Coconut Curry

Coconut Knowledge

Great substitute for those who are lactose intolerant
Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.

¾ cup yellow onion, sliced

1 clove garlic, minced

2 ½ tbsp curry powder

½ tsp cumin

¼ tsp cayenne pepper

3 medium tomatoes, diced

1 tbsp chicken stock base

1 can coconut milk (whole fat)

8 oz water

1 broccoli crown, florets separated

2 carrots, sliced

1 red bell pepper, sliced

1 chicken breast, cubed

2 tbsp fresh mint, chopped

2 tbsp fresh cilantro, chopped

Prepare all veggies.

[Move to stove] -- Saute onions over medium heat. Once browned, add garlic, curry powder, cumin, and cayenne pepper.

Add diced tomatoes and saute until juices released. Then add chicken stock base, coconut milk, and water. Simmer for 10 minutes to allow flavors to meld. This is the base!!

Add broccoli, carrots, bell pepper, and chicken breast. Cover and simmer for 15 minutes, or until chicken is cooked through.

Serve over rice. Top with mint and cilantro for a fresh kick.

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Coconut Curry