Coconut Curry

Author: Ben Greene


  • Olive Oil
  • Minced Garlic
  • Ginger
  • Turmeric
  • Coriander
  • Cardamom
  • Cinnamon
  • Cloves
  • Cumin
  • Shredded Coconut (I use about a cup)
  • Rice
  • Leeks
  • Chicken
  • Carrots
  • Broccoli
  • Sweet Potatoes (cut thinly)
  • Bell Peppers
  • Chicken Broth
  • 1-2 cans Coconut milk


In a pan, sauté the garlic, leek and shredded coconut in olive oil. When it’s halfway done, add the spices. I’ve added them in order of how much I add. Add more than you think you’ll need, curry takes a lot of spice to make it right.

After everything is done sautéing (it should be very fragrant) , add in the rice, and let it brown. Keep an eye on it, this can happen pretty quick, and you don’t want to over-do this step.

Once the rice is browned, add in the chicken broth, sweet potatoes, carrots, and chicken (or whatever meat you use). Stir frequently to make sure that the rice at the bottom doesn’t burn. Also, keep an eye on the rice to make sure it doesn’t soak up the broth and burn. Add more broth if needed.

Once the rice is looking half done, add in the coconut milk. Once it looks almost done, add the rest of the veggies.