Cold Coconut Curry Recipe

Recipe Category: Chicken-Breast

Cold Coconut Curry Recipe


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


  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

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