Coconut Curry



  • 2 tbs coconut oil
  • 1 tbs garam masala
  • 1 tbs red chili flakes
  • 2 tbs curry powder
  • 1 tbs coriander
  • 1 can coconut milk
  • 2 tbs fish sauce
  • 2 cups gluten free chicken broth
  • 1 large onion, diced
  • 3 shallots, diced
  • 2 cups carrots, diced
  • 2 cups cauliflower, diced
  • 1 large yam, peeled and diced
  • 2 lbs chicken breast, diced


Heat the oil in a large skillet over medium high. Add the onion, shallots, dry spices, and saute until onion is translucent. Add the veggies and saute for 10 minutes. Add the sugar, fish sauce, coconut milk and chicken. Stir to combine, bring to a simmer and cover with a tight fitting lid. Lower the heat to medium low, and let it steam for at least a half hour. I let mine go for an hour. If you would like a thicker consistency, you can add a couple tablespoons of arrow root powder at the end.

2 Comments Add yours

  1. Chris Moore says:

    Outstanding!!! I had to keep myself from going back for thirds.

  2. Jeff Otoupalik says:

    Tried some sauce from Chris’s bowl at lunch and ended up licking the bowl clean of what he didn’t finish. It was delicious.

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