DSC_0466If you have limited time to cook, or in the mood for a quick soul warming bite, a coconut curry is the way to go.

For this recipe I grabbed whatever veggies I was in the mood for, so feel free to substitute or add your favorites, like snap peas or eggplant.

I strongly recommend using organic produce. They are more nutrient dense and tend to pack more flavour than their conventionally grown counterparts.


2 tbsp organic coconut oil
3 garlic cloves, minced
1 ½ tbsp grated ginger
1 onion, diced
5 cremini mushrooms, coarsely chopped
2 small (or 1 large) pepper (try to choose a contrasting colour for presentation)
2 med carrots. diced
½ medium sweet potato – I cut mine into matchsticks.  Bite sized chunks work as well.
1 lb chicken breast, cut into bite sized chunks
1 can (400 g) organic coconut milk
1 pkg (50g) Asian House Gourmet green curry paste OR 2 ½ tbsp of green curry paste of your choice
**water if needed


  1. Heat the coconut oil in pan on medium, until the oil glistens.
  2. Add onions, garlic & ginger.  Stir. Salt to taste. Continue cooking, stirring occasionally, until onions are translucent.
  3. Add all of the veggies to the pot.  Stir for 2 minutes.
  4. Add curry paste.  Stir well making sure to coat the veggies evenly with the paste.
  5. Add chicken breast. Cook for 5 mins, stirring frequently.
  6. Add ½ can of coconut milk.  If the chicken and veggies aren’t covered in liquid add ¼ of water at a time until the ingredients are just barely covered.
  7. Cover and simmer pot for 15 mins or until chicken is cooked, and the sweet potato is soft.
  8. Stir in the rest of the coconut milk. Taste and season with sea salt if necessary.
  9. serve over your choice of , rice (jasmine would go best), quinoa or soba noodles….or really anything that would taste good smothered in curry 🙂