• 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 red bell pepper sliced
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1/2 teaspoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 1 cup Organic Chicken Bone Broth
  • 1 14 ounce can full-fat coconut milk
  • 3 tablespoons chopped fresh cilantro


In a large pan heat olive oil over medium heat. Add the bell pepper, onion, garlic, and ginger, and stir to combine. Cook for 3 minutes, until slightly softened. Stir in the curry paste and cook for 3 more minutes over medium low, stirring often. Next add the bone broth and coconut cream from the canned coconut milk (not the liquid). Simmer covered for about 10 minutes continuing to stir occasionally. Serve over rice garnished with cilantro. This sauce is great by itself but you can also add tofu, chicken, prawns or whatever you prefer!