1 1/2 pounds butternut squash, peeled, seeded and cut
1 onion, chopped fine
Salt and pepper
1/4 cup of Thai red curry paste
2 teaspoons of grated fresh ginger minced
1/4 cup of coconut oil
2 cups of unsweetened shredded coconut
2 lbs. of kale stemmed and cut into strips
2 cups of unsweetened coconut
2 red bell peppers, stemmed, seeded and cut into pieces
2 tablespoons of arrowroot flour
2 teaspoons of lime juice plus extra for seasoning
2 scallions, sliced thin


  1. Heat 2 tablespoons of coconut oil over medium heat in a large pan, add the squash and stir cook stirring occasionally until lightly browned 5 – 7 minutes set aside in a bowl.
  2. Add 2 tablespoons of coconut oil back to your large pan, medium heat add onions and 2 teaspoons of salt and cook until softened for about 5 minutes. Stir in curry paste, garlic, and ginger and cook about 30 seconds. Stir in the water and coconut and bring to a simmer, cook until the coconut is softened about 5 minutes.
  3. Using a blender process the coconut mixture until it’s finely ground up for about 2 minutes you might have to do this a couple of times. Strain the mixture through a cheese cloth squeezing as much as the liquid you can, discard the pulp. Take out 1/2 cup and set aside.
  4. Bring the remaining coconut broth to a simmer over medium heat stirring in the kale a handful at a time, cook until it’s just beginning to wilt about 5 minutes. Stir in squash and juices that was set aside, cover, reduce heat to the medium low stirring occasionally, until the kale is wilted for about 15 minutes
  5. Stirring in the bell pepper cover and cook till done about 10 minutes.
  6. With the reserved coconut broth and arrowroot flour stir in vegtables and cook until the sauce thickens slightly for about 2 minutes. Stir in the lime juice and scallions and season with salt and pepper. If you want use extra lime to juice to taste.



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