Who doesn’t love curry? Indian curry? Thai curry? Burmese? The beauty of curry lies not in its intoxicating aroma, its vibrant color or its satiating, silky texture. The true elegance resides in its rejuvenating properties from the number of healing spices used to create the bold and deep flavor.
Short of eating spices like turmeric, curry, cardamom, cumin, ginger and holy basil every day, I highly recommend taking a supplement like Boswellia or Vitanox from MediHerbs. Fantastic supplement for an active, independent lifestyle. 💪 (Call me to order some for yourself or your family members (UPS 8.50)).
This recipe makes 8 servings (& is 100% Paleo consistent.) We ate two soup bowls of it (each) — and there is enough for at least four more bowls! So flavorful. So nourishing. (It’s even better reheated, so make the full recipe below and you’ll thank me as you’re enjoying the leftovers…)
3 green zucchinis
2 crookneck squash
40 green beans (2 handfuls)
2 chicken breasts cubed
16 oz chicken broth or chicken bone broth
homemade coconut milk (double the recipe below)
zest of half a lime
2 tbsp olive oil
1 table spoon of Sumac
2 dry leaves of green lime
1 stick of cinnamon
1 stalk of lemon grass slightly prechopped
1 large piece of ginger (peeled)
2 pieces fresh tumeric (peeled)
1 clove of garlic
1 small shallot
a handful of basil
- Chop veggies in 2 inch cubes and cut green beans in thirds.
- Saute in olive oil and salt to taste. Be careful not to overcook.
- Pour into the coconut milk and add two large tablespoons of curry powder (for fresh spices in bulk, I highly recommend the @rainbow_grocery bulk section). Make a paste in a small food processor with the remaining spices listed above, lime zest and olive oil.
- Add the paste to the coconut milk mixture, simmer for ten minutes.
- Add the veggies and bring to simmer.
- At last add two breasts of cubed chicken and simmer for 5 minutes. (Careful not to overcook/dry out the chicken.)
Top with lime juice and cilantro. Voila! Bon apetit!
Homemade Coconut Milk
- Add 1c unsweetened @coconut flakes to 2c water in your blender.
- Turn on high for 3 minutes.
- Pour liquid into a cheesecloth or strainer bag and squeeze the pulp.
- Discard the pulp (or make coconut flour with it) and you’re done. (Use a 1.5c coconut to 3c water ratio for a creamier result.)