Sublime, Quick Coconut Curry

Sublime, Quick Coconut Curry

18 or 1 Voila

This is a really fast n’ easy, very nutritious, colorful, super delicious one-pot meal.

As some folks say, they don’t want to spend all day in the gym – they get their lifting done and are gone.

I sometimes feel similarly about investing lots of time in the kitchen after a long day at work.

There are adventures to take, books to read, and people to see!

Hence, this recipe should only take about 30 to 40 minutes to assemble AND cook, once you have the ingredients.

Now to go softly…into what for some is unknown jungle territory…


Helmets on, face guards down, swords up. Be brave. Be Bold.


Curry Wars w Border

Clothing Caution:

Turmeric stains terribly,

so if you accidentally

drop curry sauce on your clothing,

it will not come out.

Sufficiently Scared Now? Nah, just keep reading.

I wasn’t raised with curried foods – we didn’t eat them at home. Hearing the word “curry” used to scare me almost as much as the word “physics.”

Years ago a friend asked, “What do you put in your curry?” as she pulled two flat boxes from her cupboard – inside each were a dozen or so small jars of spices.

“I just use curry powder,” I softly replied, feeling embarrassed because I really had such a vague idea what spices curry powders contained, and in what proportions…

Beyond reading the back of Thai curry jars or instructions on a can of coconut milk, I’ve not studied how to make a “proper” curry.

I do know SUBLIME curried foods are made in as diverse places as India, Thailand and Jamaica.

Sublime periscope glass windows cropped

A special friend from India once showed me how she makes curry, using a unique tool to scrape coconut meat directly from freshly cracked coconuts.

She probably freshly ground her spices with mortar and pestle, too!

Uh…this curry recipe isn’t quite going to go there

Anybody happy now?  Anybody?  ANYBODY??

Good, well, somebody is, I can feel it.


These are the very BASIC ingredients

needed to make my style of curry:

01 Curried Beef ingredients BASIC

  • 1 large head of organic broccoli

  • 2 onions – organic onions taste much better, to me

  • 3 stalks of organic celery (high in natural sodium =)

  • 4 organic carrots

  • 1 lb of grass-fed or organic ground beef

  • 1 can whole coconut milk – I paid an extra 20 cents for organic here. Just do not buy the “lite” version! You want all the good fats in coconut milk.

  • 2-3 tsp Curry Powder OR 1-2 tsp Thai Green Curry Paste

  • 2 TBSP Coconut Oil – for sauteing vegetables


  • 1 can of flat Anchovies OR 1-2 TBSP Fish Sauce ahem, Salty Foods are NOT Paleo

  • 1 lime or lemon

03 Flavor enhancers cropped

Additional spices and herbs I very often use:

02 A few Herbs I use for curry

  • Turmeric – studies say turmeric inhibits tumor growth, is a natural anti-inflammatory agent, detoxifies the liver, and helps numerous other areas of the body, this is one GREAT reason to make curry!

  • Coriander

  • Cumin

  • Sea Salt – unrefined, unwashed

  • Dried Basil leaf

  • Garlic powder or the fresh version

  • Paprika

  • Raw Ginger sometimes – 1-2 tsp, finely minced

  • Mustard Seed Powder

  • Garam Masala Powder

Vegetable Substitutions: Broccoli could as easily be Kale, Collards, Cabbage, Bok Choy, Chinese Cabbage, Diced Yams or Parsnip, etc. Or a combination of two or three veggies.

Some vegetables will soak up coconut milk, while others are more watery and add flavor and water to the sauce. Add a little water to the pot if the sauce gets too thick.

Meat Substitutions: Instead of using Ground Beef, you can make this equally delicious with ground turkey, or pre-cooked chicken pieces, or some white fish. Eggs also taste delicious curried!

Goat, Lamb or Beef stew meat would work too, just cook it before you add it to the vegetables.

Cooking Supplies:

  • A large pot

  • A cutting board

  • A knife

  • A large stirring spoon

  • A tablespoon

  • A can-opener


After washing your hands, the counter, and all of the vegetables, peel the onion and take off both ends of the carrots and celery.

I chop the carrots and celery at an angle, in mouth-sized pieces – not as finely as I do for Swimmin’ Chick-n-Choy For Body and Soul like this:

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