Bold? Yes. Intimidating? No. While coconut curry has a distinctive look, it has the most welcoming flavor. If the warmth of spiced curry powder isn’t enough to lure you in, the sheer simplicity might. With just a handful of ingredients, you can recreate an authentic, dairy-free curry sauce. Try this recipe once, and you may be surprised just how much culinary courage you have.
1/4 cup coconut oil
1 small onion, diced
6 cloves garlic, smashed
1-inch piece fresh ginger root, grated
1 cup coconut butter or coconut manna, melted
1 cup chicken broth
1 Tbsp. curry powder
Himalayan pink salt & black pepper, to taste
Heat coconut oil in a cast iron skillet over medium.
Add onion and sauté until brown, about 3 minutes.
Add garlic and sauté another minute.
Toss in grated ginger, stir to combine and then reduce heat to low.
In a blender, combine coconut butter/manna, broth and curry powder until well mixed.
Pour coconut mixture into skillet, add salt and pepper to taste and simmer 5 to 10 minutes.
Serve coconut curry hot with chicken, shrimp or a mix of vegetables.