Super Charged Coconut Curry





Yield 6 Cups


1 can full fat coconut milk

1 ½ cup of organic chicken broth

2 cups of stir-fry veggies:  broccoli, carrots and cauliflower

1 cup of diced up bell peppers

1 cup of diced up red onions

½ tsp of pink salt & taste of black pepper

2 ½ tbsp. of red curry paste

4-5 cloves of minced garlic

Juice of one lime

3 tbsps. of grass-fed butterghee or coconut oil

1 tsp of turmeric

1 cup of kale or spinach

2 cups of shredded organic chicken or grass-fed beef

1 head of cauliflower to make cauliflower rice


Step #1: Start by cooking the meat of your choice.

Step #2: Remove the cooked meat and set a side in a bowl.

Step #3: Add the coconut milk and chicken stock to a large pot along with the curry paste, butter, turmeric, lime, garlic. Cook for 5 minutes, stirring occasionally.

Step #4: Then add the frozen or fresh veggie mixes to the pot, stir, and cover while cooking for 5 minutes. If you added sweet potato, cook until soft.

Step #5: Remove the lid and stir in the chicken, beef, or beans. Cover and cook for the last 5 minutes.

Step #6: Serve over a bowl of cauliflower rice or by itself.

To Make Cauliflower Rice:

Step #1: Place head of cauliflower in blender and pulse until it turns into the consistency of rice.

Step #2: Either saute on low heat in coconut oil until soft, or steam until it becomes the softness you wish (does not take long).

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above** 

Courses Lunch or Dinner

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 395

% Daily Value

Total Fat 28 g


Total Carbohydrates 26 g


Dietary Fiber 7 g


Sugars 13 g

Protein 13 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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