Coconut, Curry, Carrot Soup

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon grass-fed butter or coconut oil
• 2 heaping cups thickly sliced carrots (about 4 carrots)
• 2 thin slices fresh ginger root
• 1 medium onion, chopped
• 5 cups chicken broth (I prefer homemade*)
• 3/4 cup full-fat coconut milk**
• 3/4 teaspoon red curry paste (add more if you want it spicier)
• salt and pepper to taste
• 1 scallion, sliced
• 1 tablespoon chopped cilantro
• 2 chicken breasts (optional)

Directions:

Heat the butter/oil in a large saucepan and stir in the carrots and ginger.

Cook over medium heat until the carrots start to brown, about 6–8 minutes, stirring constantly. Add the onions and cook until they are translucent. Stir in the broth, coconut milk, and curry paste.

Bring to a boil, reduce heat, and simmer covered for 25 minutes.

If you want to add chicken to this recipe, add it to the simmering soup. Remove chicken once it’s fully cooked and set aside.

Strain the solids so you can remove the ginger root and discard. Add the solids plus 2 cups of the liquid to a blender and puree. Add the remaining liquid and process until completely pureed.

Pour soup back into saucepan to add shredded chicken or pour into soup bowls. Use a fork to shred the chicken once it has cooled enough to touch. Add it to the soup and stir.

Serve with some scallions and cilantro sprinkled on top and additional salt and pepper, if needed.

Quick notes:

*I prefer to use homemade chicken broth for all of the health benefits. Store bought will work but may be higher in sodium, so be careful when you salt the soup.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Slow-Baked, Curry, Coconut Chicken

Servings: 2
Preparation Time: 25 minutes (plus cook time)

Ingredients:

• 1/2 pound pastured chicken
• 1/2 cup coconut oil, melted but not hot (or use olive oil)
• salt, to taste
• 1–2 teaspoons black pepper
• 1/2 teaspoon saffron (optional)
• 1 teaspoon red paprika
• 3 tablespoons honey (optional)
• 1/2 cup water
• 1–2 teaspoons fresh ginger
• 1–2 cloves fresh organic garlic
• 1/4 large sweet organic onion or 1/2 small onion (your choice)
• 1/2 cup shredded, unsweetened coconut
• 1 cup coconut water/juice or 14 ounces coconut milk*
• 1 tablespoon Thai red curry paste
• 1 teaspoon cumin
• 1 teaspoon cinnamon

Directions:

Defrost the chicken overnight in fridge, and then you can either leave it intact or cut in pieces. If you have a larger family, you can cook 1 pound of chicken to feed family of 4.

Spread the coconut oil all over the skin of the chicken, and then sprinkle on the salt, pepper, saffron, and red paprika. Place in a baking dish and set aside. If you do choose to use honey, also gently drizzle over the chicken skin. It will give it a nice browning texture and sweetness to the skin.

Sauce:

Place remaining ingredients as well as additional salt and pepper to taste in a blender. Blend all together until well mixed but still a little chunky.

Gently pour sauce in baking dish and some on top of the chicken. Cover the chicken dish and cook slowly on oven temperature of 275 degrees for 2–3 hours or until fully cooked. The last 1/2 hour, remove cover and cook uncovered to brown.

It is best cooked slowly so it is more tender and delicious. Remember to check it every 1/2 hour.

Recipe and photo submitted by Lisa, Orange, CA.

*For the freshest coconut milk, try our recipe for homemade coconut milk. (See video at this link.)

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Rich, Coconut, Peanut, Curry Chicken

Servings: 4

Ingredients:

• 1 pound of pastured chicken breast
• 2 tablespoons coconut oil to fry chicken

Cut chicken into small pieces and fry in a very large skillet. When chicken is just cooked, stir in the following ingredients:

• approximately 2 cups of coconut milk
• 1/2 cup of organic peanut butter
• 1/2 cup organic, whole milk, plain yogurt
• 2 teaspoons red curry paste (or powder), to taste
• 1 teaspoon chicken bullion powder
• fresh ground black pepper, to taste

Directions:

Cook until everything is well mixed and serve over whole grain rice or pasta.

This freezes well, does well in a Crock-Pot, serves four, and impresses every time.

Recipe submitted by Britt, Renton, WA.

stock photo

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