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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. carrots (peeled and sliced into thin, french fry sized pieces)
- coconut oil (2 Tbsp.)
- 1 tsp. salt
- 2 tsp. curry powder
- 1 cup lite coconut milk
- 1/3 cup natural peanut butter (creamy)
- 1 tsp. minced ginger
- coconut sugar (1 Tbsp.)
- Thai red curry paste (1 Tbsp., only 1/2 Tbsp. or less to make non-spicy)
- apple cider vinegar (1/2 Tbsp.)
- soy sauce (1/2 Tbsp., or tamari if gluten free)
- lime juice (1/2 Tbsp.)
- 1/4 cup water
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