Noni Curry
  • ½ tsp. Indian, Thai, or other type of curry paste/powder
  • ½ tsp chili powder
  • Sea salt, to taste
  • 1-2” knob fresh ginger, grated - or ½ tsp ginger powder
  • 1 noni fruit (unripe) chopped into chunks
  • ½ tsp. turmeric
  • 1 small head broccoli
  • ½ medium onion, diced
  • 2 boneless, skinless chicken breasts (diced into 2” cubes) or 1 lb. wild prawns
  • 1 can coconut milk (carrageenan free)
  • 1 cup wild rice, uncooked (soak overnight to remove phytic acid if possible)
  • 1 Tbs. coconut oil, for cooking
  1. Cook rice as directed, set aside.
  2. Saute onion, garlic, ginger and curry in coconut oil until translucent.
  3. Add in other spices and saute another 3 minutes.
  4. Add the coconut milk, veggies and noni and let simmer on low for 10 minutes.
  5. In a separate pan, saute the chicken and/or prawns in coconut oil until cooked through.
  6. Add cooked chicken or shrimp to curry mixture. Let simmer on low for 10 minutes.
  7. Serve over rice.
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