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Ingredients
US|METRIC
9 SERVINGS
- 1 Tbsp. olive oil
- 5 cloves garlic (minced)
- 1 inch fresh ginger (cut into thick slices)
- 8 cups Kitchen Basics Vegetable Stock
- 3 cans coconut milk (15-ounce)
- 6 Tbsp. Thai Kitchen Red Curry Paste (to taste)
- chicken (and/or pork, crispy tofu, raw shrimp, thinly-sliced beef)
- white rice (or any other favorite grains, cooked rice noodles (any width), brown rice, quinoa, or, you also could sub in chickpeas in place of noodles)
- veggies (sliced bell peppers, broccoli, carrots, cauliflower, mushrooms, onions red white or yellow, peas, squash, sweet potatoes)
- greens (baby bok choy, cabbage, collards, kale, and/or spinach)
- fresh herbs (i.e. chopped Thai basil, chives, and/or cilantro)
- fresh chili (i.e. Thai bird chiles, serrano peppers, or dried crushed red peppers)
- lime wedges
- thinly sliced green onions
- coconut flakes (toasted)
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