- Raw organic coconut butter
- Canned coconut milk (or organic chicken broth)
- Steamed broccoli florets (I prefer small pieces)
- Shredded carrots
- Red or vidalia onion
- Baby bella mushrooms
- Garlic salt or fresh garlic and sea salt
- Curry powder
- Dash of cinnamon, if desired
- Crushed red pepper or minced fresh jalapeno
- Shrimp (cooked or uncooked) or chicken-or really any protein source for that matter
- Depending on your protein choice, you may need to cook separately and set aside. I suggest cooking to almost done, and then simmering in the sauce.
- Caramelize the onions: Slice very thinly and add to a lightly greased pan set on high. After stirring for one minute, reduce heat to low and cook for 15 minutes while you prepare the rest of the food.
- In a separate pan, brown the mushrooms. Don’t crowd them or they won’t brown! Instead they will get soggy.
- Set aside mushrooms, onions, meat and add a Tablespoon of coconut butter to a sauce pan on medium-high heat.
- Add a 1/4 cup coconut milk (or a 1/2 cup broth), as well as garlic salt, pinch of curry and red peppers. Stir, and bring to a low boil, the reduce heat to low-medium. Add the rest of the ingredients, and stir to coat. If you want your sauce thinner, add more liquid. If you want it thicker, keep the heat higher to thicken.
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