I find it difficult to make a good curry. My ultimate comfort food is Thai take-out- so warming, savory and creamy. I think I have finally mastered a homemade curry. You can make this vegetarian if you like with tofu. Or you can use chicken or shrimp as your protein source. Enjoy!

Curry Broth

• 1 can coconut cream (I get this at Trader Joe’s- thicker than coconut milk)
• 1 can coconut milk
• 1 2/3 cups coconut water
• 1 tbsp chopped fresh ginger
• 3 tbsp Thai green curry paste
• 2 tbsp honey
• 1 tbsp freshly squeezed lime juice
• 5-10 fresh basil leaves, chopped
• 1/4 cup cilantro, chopped
• 1/2 tsp curry powder
• Salt and pepper to taste

Instructions:

Combine all of the Curry Broth ingredients in a large pot over medium heat. Once the broth starts to simmer, reduce the heat to low and cook for 30 minutes. Do not boil.

Vegetables

• 3 cups broccoli florets (or any veggies)
• 2-3 cups green beans (or any veggies)
• Protein of your choice-12 ounces extra-firm organic tofu, shrimp or chicken (If you are using tofu, no need to cook in advance. If you are using shrimp or chicken, cook on the stove top in advance)
• Salt

Instructions:

1. Add the tofu, cooked shrimp or cooked chicken to the broth. Add the veggies. Cook until vegetables are tender, about 8 minutes. Salt to taste.

2. Serve as a soup or serve over rice. Top with cashews and cilantro. Enjoy!