Coconut and Ginger Curry – VSRL

Recipes by Request : a play on what happens during a DJ’s set… combining my love of cooking with the featured guest DJ.


Background Story:

I grew up eating curry in the UK, so it’s been a staple of my diet for a long time. A basic curry was the first thing I learned to cook when I first lived alone, and I’ve made lots of different versions over the years. This is my current rendition of my favorite flavors.



  • 1 lb Chicken Thigh
  • 1 Small Yellow Onion
  • 4-6 Garlic Cloves
  • 1 Red Bell Pepper
  • 1 Tablespoon Fresh Grated/Finely Chopped Ginger
  • Approx. 14oz Coconut Milk
  • 2 oz Red Curry Paste
  • 1 Lime
  • 1 Tablespoon Cumin
  • 1 Tablespoon Coriander
  • 1 Tablespoon Tamarind
  • Coconut Oil
  • Cilantro (garnish)
  • Rice or Rice Noodles (to serve with)


  1. Dice the chicken
  2. Combine cumin, coriander, and tamarind; coating the chicken evenly. Salt and pepper to preference.
  3. Finely chop 1 tbsp onion and 2-3 garlic cloves
  4. Heat coconut oil in a pan
  5. Sauté chicken, onions, and garlic in coconut oil until evenly browned.
  6. Remove chicken from pan and set aside.
  7. Dice the rest of the onion and garlic, cut the pepper into strips; sautee in the pan with the ginger.
  8. Add curry paste and coat everything evenly.
  9. Add coconut oil and lime juice, mix until homogenous.
  10. Simmer on low for 10-15 mins.
  11. Serve over rice or rice noodles, garnish with lime and cilantro.
  12. Enjoy!