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.
GREAT ON
• Thai Pumpkin Soup
• Tom Ka Gai
• Cauliflower Rice
I absolutely love recipes that deliver big, bold flavors without keeping me in the kitchen for hours. This Paleo Arugula Pancetta Salad is exactly that—a dish that feels sophisticated enough for a dinner party but is simple enough for a quick weekday lunch. The salty…
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I absolutely love recipes that deliver big, bold flavors without keeping me in the kitchen for hours. This Paleo Arugula Pancetta Salad is exactly that—a dish that feels sophisticated enough for a dinner party but is simple enough for a quick weekday lunch. The salty…
Serves: 4 Ingredients For the Stew: • 48 oz / 1361 g bone-in split chicken breasts, all visible fat trimmed • Sea salt and pepper, to taste • 0.24 oz / 6.8 g coconut oil • 8.6 oz / 244 g carrots (approx. 4 medium), peeled and cut into 0.75-inch pieces • 7.8 oz / 220 g…
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