Cold Coconut Curry Recipe

Cold Coconut Curry Recipe

Ingredients

Makes 5 :Servings

Prep: 5 minutes

Cooking Time: 20 minutes

Serving size 1/5 of recipe

Calories 467 Protein 39 g Carbohydrates 17 g Fat 27 g Fiber 4 g Sugar 10 g Sodium 459 mg

• 1 tablespoon olive oil
• 1/2 small red onion, chopped
• 11/2 tablespoons minced garlic
• 4 tablespoons red curry paste (see note)
• 2 teaspoons ground turmeric
• 1 (13.5-ounce) can full-fat coconut milk
• 1 (13.5-ounce) can lite coconut milk
• 3 cups no-salt-added vegetable broth
• sea salt and black pepper
• 20 ounces cooked boneless, skinless chicken breast, chopped, or tofu or cooked shrimp or cooked lean flank steak
• 4 cups Basic AF Cauliflower Rice
• 2 cups thinly shredded purple cabbage
• 1 cup thinly sliced carrot sticks
• garnish: fresh cilantro, sliced green onion, red pepper flakes, fresh lime juice

Method

1. To a deep nonstick skillet or pot over medium heat, add the olive oil, onion, and garlic
2. Cook the onion until it is translucent, soft, and brown, 5 to 7 minutes, being careful not to burn the garlic
3. Add the curry paste and turmeric and cook for about 1 minute
4. Add the coconut milk and broth, bring to a simmer, and cook for 2 to 4 minutes
5. The soup will be a reddish orange color
6. Remove from the heat, allow it to cool slightly, then pour it into a high-powered blender
7. Blend until smooth and season to taste with salt and pepper
8. Ensure the chicken (or protein) is cool before dividing it among the mason jars
9. I used five 32-oz jars
10. Screw on jar lids and store in the fridge for up to 5 days if you used chicken, tofu, or beef, 3 days if you used seafood
11. When you’re ready to eat, pour about 11/2 cups of broth into a jar, shake the jar, garnish, and enjoy! If you prefer to enjoy this dish hot, dump the contents of the jar into a microwave- or oven-safe bowl and reheat

Full List of Curry Recipes
Full List of Coconut-Curry Recipes