Carolyn Coffin Coaching

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Red Curry Coconut Dip

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Red Curry Coconut DipWhat’s not to love about a recipe with only two ingredients? Try this healthful and colourful dip in place of the traditional soybean oil-laden dressings in the middle of your next veggie tray.

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Red Curry Coconut Dip
Recipe type: Condiments/Dressings
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 cup coconut milk
  • 4 tbsp Thai red curry paste
Instructions
  1. Combine ingredients in sauce pan over medium heat, stirring constantly for 1-2 minutes.
  2. Turn heat down to simmer for 5-10 minutes or until sauce begins to thicken into a paste.
  3. Serve cold. Store chilled for up to several months.

 

 

Bone Broth

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Bone brothBone broth is a healing tradition in virtually every culture around the world, and due to its rich nutrition has been linked to everything from calming inflammation to reducing wrinkles. It’s good for your joints, your digestive system, and your skin, hair, and nails. It helps you get over a cold and it helps you manage stress. I’ve written about the benefits “liquid gold” in this article.

The best news is that it’s ridiculously simple to make and your homemade version is way better for you than Campbell’s. Use in soups, stews, and sauces to give your dishes a serious nutrition boost.

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Bone Broth
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: Varies
 
Ingredients
  • 6 quart crock pot
  • 1-2 pounds of bones (I used beef in this recipe, but chicken, turkey, lamb, and fish also work)
  • 3 carrots, chopped
  • 4 celery stalks, chopped
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 2 bay leaves
  • ¼ cup apple cider vinegar
  • 10-12 cups filtered water (or until your pot is filled an inch from the top)
Instructions
  1. Place all ingredients in your crock pot, adding the liquids last.
  2. Cook on LOW, the longer the better! Aim for 24-48 hours beef (closer to 48 for beef, closer to 24 for fish, and somewhere in the middle for poultry).
  3. Once cooled, strain into mason jars and allow it to fully cool before refrigerating.
  4. Once chilled, you’ll notice that it’s “jiggly.” That’s the gelatin, which is where the magic happens!

 

Thai Pumpkin Coconut Soup

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Thai Pumpkin Coconut SoupPumpkin is a common ingredient in Thai cooking. Pie pumpkins are usually available in grocery stores during the fall months, but butternut squash makes for a great alternative. The daring folks might like another chili pepper. For colour and added texture, sprinkle with sliced red chili pepper just before serving.

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Thai Pumpkin Coconut Soup
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
 
Ingredients
  • 8 cups cubed, peeled pie pumpkin or butternut squash
  • 1 red onion, chopped
  • 2 tbsp fresh ginger, grated
  • 3 cloves garlic, chopped
  • 1 small red chili pepper, chopped
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 2 tbsp fish sauce
  • ½ cup fresh cilantro, chopped
  • 2 tbsp lime juice
Instructions
  1. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.
  2. Cover and cook on low for 5 to 8 hours.
  3. Using immersion blender, purée soup until smooth.
  4. Stir in cilantro and lime juice just prior to serving.