green coconut curry

Green Coconut Curry

A relatively simple and customizable curry dish


  • Prep time: ~15-20min
  • Cook time: ~15-20min


  • 3 green peppers
  • One can of coconut milk
  • Protein of your choice
  • Veggies of your choice (I added winter bamboo & mushrooms, for fiber!)
  • One head of cauliflower, riced
  • Spices to taste. I added cumin, cayenne pepper, ground pepper, salt, and a bay leaf. You could also use curry powder, turmeric, or whatever you want.


  1. Halve and roast the peppers (broil on top rack in oven, skin side up, until skin blackens. Remove from oven, cover, and let steam for 15min; the skins should peel right off at that point.
  1. While the peppers are broiling, sear the meat evenly on all sides. Retain the juice. I tossed the mushrooms on midway through to get it nicely browned also (and so it soaked in all the meat flavor).
  1. Place roasted peppers in blender with half a can of coconut milk. Blend until smooth-ish.
  1. Dump everything in a pot, bring to boil, then simmer until meat is tender.
  1. Eat over riced cauliflower.
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