INGREDIENTS
2
sweet potatoes
1 tbsp
coconut oil
1
garlic clove, minced
1 tbsp
ginger, minced
2 tbsp
red curry paste
1 lb
boneless skinless chicken thighs, chopped (or tofu, cubed for vegetarians)
3 cups
Asian mixed vegetables
14 oz
canned light coconut milk (whole fat for Paleo, Whole30, low carb)
1 cup
vegetable broth (more if you want more liquid in the final dish)