• 3 Tablespoons coconut cream concentrate (or more)
  • 1 cup water
  • 1/4 cup plain yogurt
  • 5 stalks cilantro (or to taste)
  • 1 1/2 Tablespoon curry powder
  • 2 large cloves fresh garlic
  • chunk of fresh ginger to taste
  • 1 1/2 teaspoon Himalayan salt
  • 2 Tablespoons coconut oil (plus 2 more for browning)
  • 1/4 cup dried coconut flakes
  • 1 lb cubed white meat (chicken or turkey)
  • 2 cups broccoli
  • 1 can sliced water chestnuts − drained

In a food processor or blender, process the coconut cream concentrate, water, yogurt, cilantro, curry, garlic, ginger, salt, 2 tablespoons coconut oil, and (optional) water chestnuts, and coconut flakes until smooth. Set aside.

In a hot pan, add oil and meat of your choice and brown. Add the broccoli and water chestnuts (if not already used) along with the curry sauce to the meat and let simmer for 20-25 minutes, stirring occasionally.

Serve with rice or separately and enjoy!

Submitted by Michelle, Glen Allen, VA

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I made this and it was fantastic! Thanks for the great recipe.
# Posted By Naomi | 10/19/09 4:47 PM
I just made it. It tastes amazingly good! It is also very nutritious that it can be used as a medicine. I think all raw blended veggies, yogurt and coconut cream also can be served as a great salad. You should definitely try this recipe. You will enjoy it!
# Posted By Berk | 3/2/11 10:47 PM
Sounds amazing Michelle! I live in Boones Mill, VA and my son is going on a youth retreat in Glen Allen in early April - what a small world!
# Posted By Anne | 3/15/11 6:49 PM
What do I substitute the yogurt with as we are dairy free.
# Posted By Timea | 5/5/11 12:03 PM
Timea: Try coconut milk yogurt.
# Posted By Sarah:) | 5/5/11 10:07 PM

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