WebGather the ingredients. Heat a little oil in a wok or large pot, then add the garlic and onion. Stir-fry to release the flavors, then add chicken. Briefly stir-fry then add stock …
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WebDirections. Roughly chop the ingredients for the yellow curry paste, then blend into a paste using a blender or immersion blender. In a large skillet or wok, melt the coconut oil over medium high heat. Add the chicken, salt and pepper. Sautee about 8 min, until the chicken browns. Add the bell peppers and onion, and sautee another 3 min.
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WebAdd curry powder, ginger, brown sugar, red chili pepper, black pepper, salt, lemon juice and vinegar to the pan and stir gently. Return chicken pieces to pan and add coconut and …
Web1 medium yellow onion, finely diced or 2 Tbsp dried onion flakes 1 lb yellow potatoes (about 3-4 medium potatoes), cubed (I left the skins on) 1 1/2 lbs boneless, skinless chicken thighs, cut into bite size pieces 1 (13.5 oz) can full fat coconut milk 2 Tbsp brown sugar 2 tsp minced garlic 1 Tbsp fresh ginger, minced 1 tsp ground turmeric
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Web4 servings Ingredients 1 cup jasmine rice 1 tbsp avocado oil 2 cloves garlic minced 1 tbsp peeled and grated fresh turmeric 1/4 tsp ground cumin 1/8 tsp ground cinnamon 1 cup chicken stock 1/2 cup chopped fresh …
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