11
2013
Coconut Curry Sauce
An article by 
Someone recently asked me “what the heck do you do with coconut butter?”. My answer, of course, is that I eat it with a spoon. Alas, I don’t think that’s what you’re supposed to do, so instead I shared one of my favorite coconut butter recipes. Hopefully by now you have been absolved of the nonsense brainwashing that fat makes you fat. I touched on this a little in last week’s recipe.
Fat is fabulous and a necessary part of both a balanced and a fat loss diet. However, when it comes to trying to obtain elite levels of leanness, for most people, macros still matter. Our good friend, Jen Comas Keck, touches on that subject in this excellent blog post about your fat loss mistakes.
So, yes, eat fat! It’s soooo yummy and good for you. But, just like any other food, more isn’t always better. Put down the spoon, and measure the amounts you need for this incredible sauce.
I have made this recipe with shrimp, beef and chicken. If I use chicken, I actually cook it to almost done, then shred it and simmer it in the sauce. If you’re a vegetarian, you can omit the meat and use a suitable protein source. I’ve used sugar snap peas, sweet peppers, jicama-really whatever veggie was in my fridge! That’s the great thing about this recipe; it’s a template, so you can make it all your own. The only thing you must have is coconut butter! My favorite is Artisana Raw Organic Coconut Butter. This recipe is especially great for using up leftovers.
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| Coconut Curry Shrimp |
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| Coconut Curry Chicken |
Ingredients:
- Raw organic coconut butter
- Canned coconut milk (or organic chicken broth)
- Steamed broccoli florets (I prefer small pieces)
- Shredded carrots
- Red or vidalia onion
- Baby bella mushrooms
- Garlic salt or fresh garlic and sea salt
- Curry powder
- Dash of cinnamon, if desired
- Crushed red pepper or minced fresh jalapeno
- Shrimp (cooked or uncooked) or chicken-or really any protein source for that matter
Directions:
- Depending on your protein choice, you may need to cook separately and set aside. I suggest cooking to almost done, and then simmering in the sauce.
- Caramelize the onions: Slice very thinly and add to a lightly greased pan set on high. After stirring for one minute, reduce heat to low and cook for 15 minutes while you prepare the rest of the food.
- In a separate pan, brown the mushrooms. Don’t crowd them or they won’t brown! Instead they will get soggy.
- Set aside mushrooms, onions, meat and add a Tablespoon of coconut butter to a sauce pan on medium-high heat.
- Add a 1/4 cup coconut milk (or a 1/2 cup broth), as well as garlic salt, pinch of curry and red peppers. Stir, and bring to a low boil, the reduce heat to low-medium. Add the rest of the ingredients, and stir to coat. If you want your sauce thinner, add more liquid. If you want it thicker, keep the heat higher to thicken.
About the Author: Neghar Fonooni
Neghar Fonooni is a writer, coach, veteran and mom. She is an unabashed scifi geek with an inherent love for yoga, cooking and wine. You can find out more about her at Eat, Lift and be Happy
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