Coconut Curry

Got a craving for curry? Well, I did, and so I whipped up this delicious batch. It is a combination of both the Indian and Thai styles of curry. All together, a fantastic fusion of flavors.


  • 1 tbs olive oil
  • 1/2 lb ground turkey or chopped chicken breast
  • 1 clove garlic, chopped
  • 1 large sweet yellow onion, large dice
  • 1 tbs. fresh ginger, chopped
  • 1 can coconut milk
  • 1 tsp. corn starch
  • 12 oz. chicken stock
  • 2 tbs. garlic chili sauce
  • 1 lime
  • 2 tsp sugar
  • dash cinnamon
  • 1 red potato, large dice
  • 1 yukon gold potato, large dice
  • 1 sweet potato, large dice
  • 1/2 head of cauliflower, bite size florets
  • 2 carrots, large dice
  • 6 oz. frozen peas
  • 2 tsp gram (garam) masala
  • 2-3 Tbs. curry powder
  • 1 tsp. hot paprika
  • 4 cloves
  • 2 tsp sea salt (or to taste)
  • black pepper (to taste)
  • white or brown rice, prepared
  • thai basil
  • bean sprouts


1. In a soup pot or dutch oven, bring garlic, ginger, and 1/2 of the onions to a simmer. Add the meat, and continue to brown.

Meanwhile, in a separate bowl, dissolve the cornstarch into coconut milk. Whisk in garlic chili sauce, sugar, cinnamon, and juice of 1 lime. Add chicken stock and mix well.

Once the meat has lightly browned, add remaining vegetables to the pot. Sprinkle curry powder, paprika, gram masala, salt and pepper over the mixture. Cover the meat and veggies with the coconut sauce, and toss with a wooden spoon to coat thoroughly. Add cloves and cover. Cook on medium heat for 35 minutes or until vegetables are tender.

Enjoy the curry on its own, or over rice. Garnish with thai basil, and bean sprouts.