By popular demand, here is Shrek’s coconut curry recipe. As he points out, baking is a pretty unconventional way to cook curry, but man, does it taste good! It really allows the flavors to come together a la Chicken Normandy, another favorite!

And now, in his own words:

Firstly, this is completely from memory. This is also a fairly unconventional method for preparing curry… With that said, enjoy!

• 1 cup chicken or beef stock (pair with whatever meat you’re adding)
• 1 can coconut milk
• 1/2 cup whipping cream OR another can of coconut milk
• 1/2 cup shredded coconut (sweetened)
• 1/4 cup white wine
• 3 tbs curry powder
• 2 tbs minced garlic
• 2 tbs minced ginger
• 2 tbs dried cilantro
• 2 tbs olive oil
• 1 tbs brown sugar
• 1 tbs cumin
• 1 tbs turmeric
• 1 tsp salt
• 1 tsp pepper
• 1 shallot
• -Wondra for thickness, if preferred

Heat a 3 quart sauce pan on medium.

Slice shallot finely.

Once pan is hot, add oil, garlic, ginger, and shallots to pan and brown garlic.

Add curry powder, cumin, turmeric, brown sugar, salt, pepper, dried cilantro, and 1 tbs of shredded coconut and stir in.

Let this cook a minute or two but try not to let it burn too much (some burning = flavor).

Pour in the wine and stir to lift sauce from pan.

Once this starts to boil and most of the alcohol has burned off add the coconut milk and whipping cream (or other can of coconut milk) and stir continuously while bringing it to a boil.

Add the stock and rest of the shredded coconut and bring back up to a boil for 5 mins while stirring. At this point, if you’re happy with the consistency you can leave it alone or stir in some wondra to achieve your desired consistency. Remember, when you add the veggies, it will water down the sauce as the veggies cook down. Alternatively, if it’s too thick, add more stock.

Set heat to low and let simmer while you prepare the rest of the meal.

Now that it’s simmering, take a taste and add whatever seasoning you’d like. You could also add cayenne or crushed red pepper to add some heat.

• 4 Carrots – Cut into medium, bite sized pieces
• 4 Golden Yukon Potatoes – Cut into 1/6ths
• 1 Acorn Squash – Cut in half, use a spoon to scoop out seeds/stringy stuff, cut in halves again (now quarters) remove outer skin, chop into bite sized pieces, and boil in some water for 4 mins.
• 1 Bunch of Green Onion – Cut into 1inch pieces
• 1 Yellow Onion – Dice
• 1 Can or whole Pineapple Chopped into bite sized pieces
• 1 Bunch Fresh Cilantro – Chopped

Meats:

• Steak: Cut into fajita sized pieces.
• Chicken: Boneless Thighs work best for their dark meat but Boneless Breasts are fine ( a mix is ok too ) – Leave whole.

Season meat with a dry rub consisting of curry powder, garlic powder, onion powder, ginger powder, salt, & pepper.

Steak: Season and quickly sear in a very hot pan to leave them very rare.

Chicken: Season, sear for 2-3 mins on each side. Don’t cook all the way through as they’ll finish later.