The BEST coconut curry recipe ever

This coconut curry recipe was adapted from a great one from my favorite healthy-eating magazine, Eating Well. For other great on-the-go lunch ideas, check them out here.

Last week we went to San Francisco to celebrate my littlest brother getting hitched to the gal of his dreams. It was beautiful trip full of family, fun and food. Lots of food. Like so much food, you guys.

This may have been why I went a teensy, weensey bit crazy at the grocery store when we got home, and silently vowed never to eat out at a restaurant again. Fast forward to the end of this week and I guarantee you our little foursome will be squeezed into a restaurant booth somewhere, but that’s neither here nor there.

Because right now, I am a cooking machine out to destroy any bad eating habits and vacation bloat that cross my path!

So in the spirit of the pendulum swinging all the way from vacation eating to oh-man-this-sounds-way-too-healthy-I-bet-it-might-be-gross, I present:

Mason Jar Coconut Curry with Butternut Squash Noodles.

Coconut curry recipe #vegetarianrecipes

What You’ll Need

4 1-pint mason jars

8 Tbs. Lite Coconut Milk

8 Tbs. Red Curry Paste

2 tsp. light brown sugar

coconut curry ingredients

2 c. thinly sliced Napa cabbage

2-2 1/2 c. lightly packed, spiraled butternut squash noodles

4 Tbs. unsweetened coconut flakes

4 lime wedges

4 hard boiled eggs

4 c. very hot water (to serve)


 

What You’ll Do

mason jar coconut curry

  1. Add 2 Tbs. light coconut milk, to each mason jar.
  2. Add 2 tsp. curry paste, to each mason jar.
  3. Add 1/2 tsp. light brown sugar, to each mason jar.
  4. Layer cabbage and butternut squash on top.
  5. Top with egg and lime wedge.
  6. Cover and refrigerate for up to 3 days.
  7. To serve, remove the egg and squeeze lime juice into jar.
  8. Add 1 c. very hot water, cover and shake until seasonings dissolve.
  9. Uncover and microwave in one minute intervals until steaming hot (usually 3-4 minutes).
  10. Stir and enjoy

coconut curry meal prep

5 from 2 votes
The BEST coconut curry recipe ever
Print
Mason Jar Coconut Curry with Butternut Squash Noodles
Prep Time
20 mins
Total Time
23 mins
 
Course: Soup
Cuisine: Indian
Servings: 4 people
Calories: 210 kcal
Ingredients
  • 4 1- pint mason jars
  • 8 Tbs . Lite Coconut Milk
  • 8 Tbs . Red Curry Paste
  • 2 tsp . light brown sugar
  • 2 c . thinly sliced Napa cabbage
  • 2-2 1/2 c . lightly packed spiraled butternut squash noodles
  • 4 Tbs . unsweetened coconut flakes
  • 4 lime wedges
  • 4 hard boiled eggs
  • 4 c . very hot water to serve
Instructions
  1. Add 2 Tbs. light coconut milk, to each mason jar.
  2. Add 2 tsp. curry paste, to each mason jar.
  3. Add 1/2 tsp. light brown sugar, to each mason jar.
  4. Layer cabbage and butternut squash on top.
  5. Top with egg and lime wedge.
  6. Cover and refrigerate for up to 3 days.
  7. To serve, remove the egg and squeeze lime juice into jar.
  8. Add 1 c. very hot water, cover and shake until seasonings dissolve.
  9. Uncover and microwave in one minute intervals until steaming hot (usually 3-4 minutes).
  10. 10. Stir and enjoy

SaveSave

SaveSave

SaveSaveSaveSaveSaveSave

SaveSave