Homemade Coconut Curry

Having food sensitivities makes it real darn hard to eat out safely. Even when you tell the servers that you and your child will get really sick if you eat wheat and soy, that stuff still sneaks in sometimes and you spend two days sick as a dog. It makes us nervous to eat out much and ordering delivery is even trickier because you can't really have a conversation about food safety online or on the phone.

The other day I was really craving coconut curry. It's one of the things that even my kids like. So I looked online and found a handful of recipes and tailored them to suit my own needs, i.e. no grains, no dairy, no soy. I posted a photo on Facebook and loads of folks wanted the recipe. So here it is. Feel free to make your own substitutions where needed. For example, feel free to use soy sauce in place of the coconut aminos. My son and I are allergic to soy so this is our sub. Also feel free to use regular sugar. I use coconut sugar because it has a very low glycemic index.


1 can (13.5 ounces) coconut milk

1 garlic clove minced

1 to 1 1/2 tablespoons curry powder

1 teaspoon crushed red pepper flakes

1/2 teaspoon cardamon

2 tablespoons of coconut amino acids 

1 teaspoon coconut sugar

1 tablespoon coconut oil

Fresh Basil leaves julienned

Salt to taste

2 large carrots sliced into ovals or rounds

Asparagus spears in bite size pieces

Red and Green Bell pepper slices (these are not AIP compliant so I do not add them)

Your choice of protein (chicken, tofu, etc.)

To make the sauce

Pour the coconut milk into a medium sized bowl.

Add the sugar and aminos and stir.

In a pan heat half the coconut oil on medium.

Add the garlic, curry powder, red pepper flakes, cardamon and salt to taste.

Toast the spices, stirring frequently, until fragrant.

Add the coconut milk mixture to the pan and cook for 2 minutes or until sauces thickens slightly.

Pour the sauce back into the bowl and set aside.

Add the remaining coconut oil to the pan and cook your protein and veggies till nearly done.

Add the curry sauce to the pan and simmer the whole shebang till the protein and veggies are cooked through and sauce begins to thicken.

You can pour this over rice or if you can't have grains like me... you can pour it over riced cauliflower. 

My advice? Make a double batch. We loved it so much, all four of us wanted more.