coconut curry
ingredients
- •\1for the protein:
- •8–10 ounces of your choice: chicken, shrimp, beef, or other protein
- •\1for the curry base:
- •2–3 tablespoons grass-fed butter or ghee
- •1 medium onion, thinly sliced
- •3–4 cloves garlic, minced
- •1–2 inches fresh ginger, minced
- •1 teaspoon turmeric
- •1 teaspoon coriander (optional)
- •1 stem lemongrass, smashed (optional)
- •1 can (13.5 oz) full-fat coconut milk
- •1–2 teaspoons coconut sugar, maple syrup, or honey (optional)
- •sea salt, to taste
- •\1optional add-ins:
- •chopped cilantro or parsley
- •thin-sliced carrots
- •zucchini ribbons
- •spinach
- •mushrooms
- •\1for serving:
- •jasmine rice, coconut rice, or cauliflower rice
instructions
heat butter or ghee in a pan over medium heat. add the onion and sauté until soft and lightly golden. in garlic and ginger; cook for 1 minute until fragrant. turmeric and coriander, allowing them to bloom in the fat for 30 seconds. incorporate lemongrass, if using. pour in the coconut milk, scraping the bottom of the pan to deglaze. with a pinch of salt and add your choice of sweetener. cook for 5–8 minutes until slightly thickened. on low heat for 3–4 minutes, flipping once, until the protein is tender and just cooked through. remove from heat and let rest for 5 minutes to allow flavors to meld. taste the curry and adjust seasoning as needed: more salt, additional sweetness, or a splash of lemon for brightness. over your choice of rice, garnished with fresh herbs and optional veggies.