Menu: Honeybee’s Cashew Coconut Curry

Honeybee's Coconut Curry

Forgive me, friends, I’ve been holding out on you. For a while now. I’ve known it ever since I saw my tiny, Russian friend Natalia’s eyes widen as she said, quietly, “I want the recipe” after tasting it. She was right. I’ve been nomming on Honeybee’s delicious Cashew Coconut Curry for years knowing that it was bomb. It’s like some sort of crime scene. Everything is silent, which is fine because there’s nothing you’d want to say except mmm. You can’t see straight, but it doesn’t matter because your fork is a heat-seeking missile. There are no survivors. You take one bite and you know, for sure, that every bite must be devoured. Its symphonic flavors must dance and mingle upon your tongue then, finally, lay themselves to rest in the depths of your tummy. The drama!


I finally pinned him down for the recipe and I’m sharing it with you. This is a big meal that will serve you and five of your closest friends. Or just you with plenty of leftovers to save or freeze for another day. Whatever. It’s your world. And as usual with my recipes this one is fully customizable. Add or subtract veggies or proteins as you like. Here’s how Honeybee does it:

ariel ingredients 2 ariel ingredient mushrooms ingredients up close in line



  • 1 small onion
  • 2 medium carrots
  • 1 large celery rib
  • 1 small head of broccoli
  • 1 cubic inch ginger
  • 3 large cloves garlic
  • 3/4 cup roasted, salted cashews
  • cilantro
  • 1 serrano pepper
  • chicken broth (or veggie stock if you’re going vegan/vegetarian)
  • 2 tsp red curry paste
  • 4 tsp peanut satay sauce
  • 2 cups curry sauce (1/2 bottle)
  • 2 tbsp coconut oil
  • 1/2 cup coconut milk
  • 1 slice butter (for flavor)
  • garlic naan
  • 1 lb or less chicken breast or pork loin
  • 1 lemon (chicken) or lime (pork)
  • 3 good pinches of sugar
  • trace amounts of these spices: nutmeg, cinnamon, parsley, powdered ginger, cloves, curry powder


Chop, slice and mince your veggies accordingly. Garlic, serrano and ginger are minced and half of each are set aside to cook with the chicken while the rest stays with the other veggies. Onions are sliced, but left large.  Celery, sliced. Chopped cilantro. Broccoli de-crowned. Chicken sliced ever-so-thinly.

onion carrots garlic minced garlic cilantro broccoli crown broccoli veggies

chicken sliced husband hand chicken

Add coconut oil and butter to pan on medium heat. Throw in the half serrano/ginger/garlic that you’d set aside. Add chicken.

with curry paste and satay spooned

When chicken is almost finished (still pink) add hearty veggies as well as a sprinkling of nutmeg, cloves, cinnamon and parsley. Honeybee suggests working with your senses here. As soon as you smell warm cinnamon, put it down, etc. Throw in three good pinches of sugar and stir to coat.

add chicken broth

Add 1/4 cup chicken broth or veggie stock and 1/2 cup of coconut milk. This depends on how saucy you want it. Still, at this stage things should be pretty wet taking into account reduction amount and mushrooms later.

taste it

Next, put it in your mouth. Give it a taste and add whatever’s missing. Maybe you want more parsley or you could get wild and add a tiny bit of turmeric. You can add anything you want. Except salt. Do not add salt. Won’t need it. It’s on the cashews. Matt would like to warn you against letting those loose serrano peppers hit the back of your throat. He may or may not have choked a little after this photo was taken.

wet mixture wet mixture 2 coconut curry stirred

Simmer for ten minutes on just under medium heat (4 on a scale of 1-10).

Right about now the kitchen smells like an Indian summer and you’re inclined to get lost in each other’s eyes. Simmer down. Also, lower the temperature to 3. Add cashews and mushrooms, then stir. Although home-making naan is on my list of things to do very soon, we love these prepared ones. Honeybee uses this time to preheat the oven to broil and butter it.

buttered naan seasoned naan broiled naan

Once that’s in the oven, turn up the heat on the stove to 5 (medium) and throw the broccoli on top of your sautéed veggies. As that steams, prep your dishes to serve. Let that cook for about 5 more minutes. Then serve it up. You should probably take some time to practice graciously saying things like you’re welcome and it was nothing.

coconut curry bowl Honeybee's Coconut Curry Coconut Curry Honeybee's Coconut Curry 2 Honeybee's Coconut Curry 3

Thanks for letting us share more of our yummy recipes with you. Not in the mood for curry? Check out our other Menu items here. Deliciousness doesn’t make itself, after all.

Bon appétit!


Honeybee & Sunshine Wray



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