| Brynley King

Bryn’s Coconut Curry

My Banaban stepfather Ken taught me this recipe when I was seven years old and it is still a major staple once a week in my home. My good friends all know if there’s one thing I can whip together for everyone, it’s a curry!
 
GLUTEN FREE | PALEO OPTION | DAIRY FREE
 
Serves 8
 
Approx. $18.67 AUD per batch - $2.33 AUD per serve
 
Equipment Required: Wok or large pot
 

Ingredients 

2 tbsp. coconut oil
2 brown onions, diced
3 cloves garlic, crushed
1 large chilli, chopped
3 tbsp. Banaban Fiji Curry Powder or regular curry powder (I love the Banaban brand curry powder, but if you don’t have that any regular curry powder will suffice)
1 cup organic chicken stock (or regular chicken stock)
Pinch salt
Pinch pepper
800g diced meat - chicken, lamb or fish! (My favourite is chicken!)
5 potatoes, peeled & diced
5 carrots, peeled & diced
½ cup coconut cream
1 litre water
 

Directions 

  1. On a medium temperature, heat coconut oil in a wok or large pot.
  2. Add diced onion, minced garlic, salt and pepper and stir until brown.
  3. Add in curry powder, chilli and chicken stock and reduce to a low temperature.
  4. Allow the flavours to develop for around five minutes.
  5. Add water and bring to the boil.
  6. Add potatoes and carrots and simmer for 10-15 minutes.
  7. Add in meat (adding the meat at the end will ensure tender pieces) and simmer for a further 15 minutes until meat is cooked and potatoes and carrots are soft.
  8. Add in coconut cream right at the end and allow to simmer for 2-3 minutes, this will ensure the cream won’t curdle.
  9. Serve as is, in a bowl or on a bed of fresh steamed rice.
 
 
Tip - For a Paleo option replace potatoes and rice with cauliflower florets or other vegetables such as broccoli and cabbage.

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