Summer Coconut Curry

I made such a delicious dinner tonight, I just had to post the recipe! I am always on the lookout for delicious recipes that a) make a LOT of food – we love leftovers, b) include lots of veggies, and c) are naturally low in gluten and dairy. Neither my husband nor I have any food allergies, but since we are very flexible about what we eat when we’re at restaurants or friends’ houses, we like to eat very healthfully at home.

Additionally, during the summer I like to try to make meals that showcase all the glorious produce that’s in season at this time, while still following TCM dietary guidelines that advise eating a balance of cooked and raw foods regardless of the season. In the summer, it’s far too easy to fall into a pattern of eating raw or cold foods nonstop: salads, smoothies, ice cream, ice water, etc. Eating exclusively raw/cold foods – even during a heat wave – is excessively taxing on the digestion and slows down our metabolism. For optimal health, it’s best to stick to a balanced diet of having at least two meals of the day be cooked, easily digested and nutritious food. For this curry, I had a bunch of seasonal produce that I wanted to use up – carrots, zucchini, and broccoli, all from the farmers market – so that’s what I used, but feel free to use any combination of veggies that you fancy! Enjoy!

Summer Coconut Curry

2 T coconut oil

1 large yellow onion, diced

5 cloves garlic, minced

2″ knob fresh ginger, peeled and minced

2 thai red chilis (optional)

3 cups chicken stock

1 T hot curry powder

1/2 T ground turmeric

2 T fish sauce (optional)

2 T maple syrup (optional)

2 lbs boneless, skinless chicken breasts

2 cans full-fat coconut milk

8 cups veggies of your choice: I used 4 cups diced yellow zucchini, 2 cups broccoli florets, and 2 cups diced peeled carrots

sea salt, to taste (This will depend on the saltiness of the stock you use – I used 2 teaspoons.)

Juice of a lime

Large handful of fresh cilantro , roughly chopped

Heat coconut oil over medium heat in a large, heavy bottomed soup pot. Add onions and saute until translucent, about 5 minutes. Add garlic, ginger and diced chilis (if using) and continue to saute for a few more minutes, until fragrant. Add stock, chicken breasts, maple syrup, and fish sauce and bring to a boil. Then lower heat to a simmer, and cook for 30 minutes, stirring occasionally. Remove breasts from the pot and shred with forks into bite-size pieces. Add chicken back to pot along with veggies and coconut milk. Bring mixture to a boil then lower to medium heat. Cook, stirring frequently, until veggies are tender, about 10 minutes. Taste broth for seasoning and add more salt if needed. Stir in lime juice and cilantro and serve immediately over rice. Enjoy!