Coconut Curry


• 1 T olive or coconut oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3 cups vegetables (broccoli or cauliflower florets, zucchini, green beans)
• a few coins of sliced ginger
• 4 chicken breasts (or 4 pieces of tilapia or other low-mercury whitefish or tempeh), cut into pieces
• ½ cup fresh basil or Thai basil leaves
• 1 T red or green curry paste
• 8 oz can coconut milk
• 1 stalk of lemongrass


Heat the oil in a large skillet or soup pot and saute the onion until soft. Add garlic and ginger slices. Cook, stirring, for 2 minutes. Add the chicken (or other protein) and cook for 1 minute. Mix the curry paste and a small amount of coconut milk together, and add that mixture, the rest of the coconut milk and the lemongrass stalk to the pot. Simmer for 5 minutes. Add the vegetables and cook until the vegetables are tender and the chicken is fully cooked. Add basil, reserving some for garnish. Serve hot.

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