Coconut Curry Easy, revised

By seamline

From Brenda Strausz

Ingredients

• 1 teaspoon coconut oil
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 1 1/2 to 2 tablespoons curry powder
• 1 (13.5 oz.) can coconut milk*
• 1 tablespoon tamari, or soy sauce
• 1 tablespoon pure maple syrup
• Can saute chicken, beef, or fish and add
• Add 1 or 2 sweet potatoes

Details

Adapted from keyingredient.com

Preparation

Step 1

Melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine.

(Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)

Adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes.

Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes.

Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.

Notes
*When using canned coconut milk, ( in a box instead of a can)I like to use this brand since it’s BPA-free. You can also make your own coconut milk, if you prefer, by blending together the water and meat of a fresh young Thai coconut. (The type with a shaved white exterior.) There’s no need to strain this type of homemade milk, since you want it thick like the canned version. One can of coconut milk is the equivalent of 1¾ cup fresh coconut milk.