YIELD: ½ cup | PREP TIME: 3 minutes | COOK TIME: 3 minutes
• ½ cup coconut cream (scooped from 1 [14-ounce] can chilled full-fat coconut milk)
• 1 teaspoon red curry paste
• 1 teaspoon fresh lime juice
1. In a small skillet over medium heat, whisk together the coconut cream and curry paste. Cook, whisking constantly, for 3 minutes. Stir in the lime juice and turn off the heat.
2. Chill and use within 4 days.
• Thai Pumpkin Soup
• Tom Ka Gai
• Cauliflower Rice