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

Beef Wellington:
Heat oil in the pan over medium heat. Add beef to the pan and cook for 4-5 minutes or until lightly brown. Transfer beef into the slow cooker. In the same pan, saute Continue Reading →

Beet:
Heat the oil and add mustard, red chillies and the curry leaves. When the mustard starts to crackle, add the beetroot and salt to taste. Cook covered till the beetroot Continue Reading →

Chickpeas:
If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the Continue Reading →

Grilled Salmon:
Center an salmon steak/fillet on each of the foil sheets In small bowl, combine curry powder, lemon pepper, salt and garlic powder Sprinkle mixture evenly over salmon Continue Reading →

Turkey Brine:
Heat sesame oil in a saute pan. Add the turkey and cook until it is light brown about 7 minutes. Add garlic, chili pepper, turmeric powder, ginger powder, and curry Continue Reading →