Bryn’s Coconut Curry

Bryn’s Coconut Curry

{ BRYN BRINGS TO LIFE THIS AMAZING COCONUT CURRY, SURE TO GET ANYONE’S TASTE BUDS GOING! }

Brynley King Going Coconuts

Contributor: Brynley King

{ INGREDIENTS }

2 tbsp Banaban Extra Virgin Coconut Oil

2 brown onions, diced

3 tbsp minced garlic

1 large chilli, chopped

3 tbsp Banaban Fiji Curry Powder (Seriously amazing!)

4 cubes of homemade chicken or vegetable stock

pinch salt

pinch pepper

800g diced meat – chicken, lamb or fish (My favourite is chicken)

5 regular potatoes, peeled & diced

5 regular carrots, peeled & diced

1 cup Banaban Organic Coconut Milk

1.5 litres water

 

OPTIONAL

2 cups of leftover vegetables in the fridge, for example mushrooms, zucchini, etc.

{ METHOD }

On medium temperature heat coconut oil in a large saucepan or pot.

Add diced onion, minced garlic, salt and pepper and stir until brown. Add in curry powder, chilli and chicken stock and reduce to a low temperature.

Allow the flavours to develop for around five minutes. Add water and bring to the boil.

Then add potatoes, carrot and simmer for 10 – 15 minutes. Add in meat (adding the meat at the end will ensure tender pieces) and coconut milk and simmer for a further 20 minutes.

Serve as is, in a bowl or on a bed of freshly steamed rice.

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
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