INGREDIENTS
1 tsp
Garlic
1 pinch
Ginger, ground
1
Red bell peppers, large
2 cups
Chicken broth
15 oz
Coconut milk, light
1/4 tsp
Mustard, ground
1/2 tsp
Cayenne
1
Cilantro and extra spicy pepper, Fresh
1 tsp
Red pepper flakes
1
Salt/pepper
2 tbsp
Tapioca or potato starch to thicken
1 tbsp
Olive oil
1 tbsp
Water
optional 1/4 c BBQ sauce or tangy tomato sauce
1
Shallot or 3/4 c sliced/chopped