Thai tiMe~~~>Curry

 Coconut Chx Curry

NUMMMMMM

I love making curry dishes.

LOADED with HEALth boosting foods and spices, if you do it right ;)

I rarely make the same dish twice, as is the case with most things. Gotta keep experimenting! 

Ingredients: 

I'll just list what I put in, but leaving the amounts out.  Super easy recipe to manipulate to make as much, or as little as you'd like.  I recommend going big, why not? Great thing to reheat (ON THE STOVE!).  

~As organically as possible!! And in season.. 

• Asparagus 
• Broccoli 
• Carrots
• Onions (sweet and/or red) 
• Mushrooms
• Red pepper
• Spinach
• Pine nuts

Awesome as a vegan dish orrrrr

• Free range, yada yada yada CHICKEN 
• Coconut milk  (Organic full fat from the can is my favorite. The coconut milk in the cartons would not go as well, as they are pumped full of water and other additives (most have caraggean, which we won't get into here)) 

Other veggies that work great! Whatever is in season should work just fine. 

• Cauliflower 
• Shallots
• Green onion
• Sweet potato
• Leeks
• Yellow squash 
• I stray away from bottom feeding sea creatures, like scallops and shrimp, but every once in a while it may not kill you, and they would go good in this dish... 
• Grassfed yada yada steak I suppose, but curry dishes never struck me as beef type dishes. But who doesn't like beef? 
• etc
• etc

Z Spicezzz 

--to really ramp up that immune system, reduce inflammation, inc cognitive functioning, regulate hormonal responses, inc lipolysis, etc etc

• Curry powder: you can create your own, or there are some good premade ones that are quite good.  Just make sure there isn't any other ingredients aside from the ones you can not only pronounce, but are good for you. (And Ideally organic!! To reap the most benefits)  
• Coriander, Tumeric Mustard, Cumin, Paprika, Cayenne, Nutmeg, Cloves, Cinnamon 
• Garlic 
• Chili Powder
• MORE tumeric 
• Himalayan pink salt 
• MORE cumin
• MORE cayenne 

Putting it all together

You can really get wild with things at the point.  Everyone's tastes are different, so taste things as you put more spices in.  I basically make a large pans worth of veggies, add enough coconut milk to saturate the veggies (about 3/4 of a can), then add spices.  

Step by step: 

• Soft boil or steam asparagus (and carrots if you would prefer them softened)
• Until you can easily poke a fork through a stalk
• Add all other veggies that you want sauteed into another pan with plenty of coconut oil to cover bottom of pan.  
• Saute at medium heat.  
• Intermittently stirring and adding oil if needed
• Turn to low heat
• Add steamed/boiled veggies to pan of sauteed veggies
• Prepare meat, if desired
• Add to big pan
• Add in coconut milk & stir
• Add spices & stir
• Lightly simmer for 5 minutes to allow for spices to absorb and meld together 
• Again, this is a very personalized thing
• Add curry seasoning first. I usually start with just a light sprinkle over entire pan
• I love garlic, I douse it on
• cumin and tumeric to taste 
• Light dash of salt 
• (Optional) I like to throw in some spinach or kale at the very end to soften up.