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Curry Broth

Curry Broth

Nutrition Facts
Curry Broth
  • Serving size: 5
  • Prep: 10 mins
  • Cook: 14 mins
  • Cool: 30 mins
  • Serving Size: 5 cups
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Ingredients

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  • 2 teaspoons canola oil
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon sugar
  • 1 pkg (32 oz) reducedsodium chicken broth
  • 3/4 cup light coconut milk
  • 2 teaspoons grated fresh ginger
  • 1/2 teaspoon salt

Directions

  1. Heat oil in a large saucepan over medium-high heat. Add shallot and saute until softened, 3 minutes. Add garlic, curry and sugar. Cook, stirring constantly, until fragrant, 1 minute. Stir in chicken broth, coconut milk, ginger and salt. Heat to boiling, then reduce heat to medium-low and simmer 10 minutes. Cool 30 minutes. Transfer to a container with a tight-fitting lid and freeze.

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