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
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Ingredients As a chef, I always recommend measuring your ingredients carefully to ensure the perfect balance of acidity and richness in this Cucumber & Avocado Salad. Yields: 16 Servings Total Time: 22 Minutes Prep Time: 10 Minutes Cook Time: 0 Minutes 0.25 cups...
Yields: 3 to 4 Servings Total Time: 10 Minutes Prep Time: 10 Minutes Cook Time: 0 Minutes Ingredients 0.5 cup (4 oz / 113g) mashed avocado and garlic, at room temperature 1 tsp. (0.17 oz / 5g) apple-cider vinegar 1 tbsp. (0.5 oz / 15g) fresh lemon juice 2 tsp. (0.2 oz...
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