Bring a burst of sunshine to your dining table with this Orange Curry! Filled with green papaya, cauliflower, and green beans, this aromatic soup is a comforting and hearty delight. The combination of tamarind paste, coconut nectar, and coconut aminos adds layers of flavor that will transport you straight to the heart of Southern Thailand. Follow the easy steps, and let the warmth of this curry soup brighten up your day.
Ingredients
½ cup sliced green papaya
½ cup cauliflower
½ green bean
⅛ cup tamarind paste
¼ cup yellow curry paste
⅛ cup Copra's organic coconut nectar
⅛ cup coconut aminos
2 cups water
Instructions
Step 1. To a small bowl add the dried tamarind, then cover it with hot water for about 15 minutes.
Step 2. Pour 2 cups of water into a large pot, then add the yellow curry paste.
Step 3. Bring it to a simmer.
Step 4. Using your hand squeeze the tamarind to create a paste. Then separate the tamarind skin tamarind.
Step 5. To the pot add the tamarind past, then add sliced papaya, cauliflower florets, and chopped green bean.
Step 6. Once the veggies have softened, season it with coconut aminos and organic coconut nectar. Finally, serve with jasmine rice.
Ivy’s Tip: In some parts of southern Thailand, they might squeeze lime right before serving.
Watch the complete step by step recipe on out YouTube channel @Copra_Coconuts
