1. In kettle, heat water, chicken bouillon cubes, curry paste, ground coriander, and granulated garlic. Let boil and add in sugar and coconut milk.
2. Add in the soy sauce and the diced meat. Let simmer for 20 minutes.
3. Add vegetables, spices, and cook until tender.
4. Bring to a boil and add cornstarch slurry slowly to the mixture and whisk until thickened.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 16|
|Calories from Fat: 198 (62%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 37.5mg||12 %|
|Sodium 821.3mg||28 %|
|Potassium 421.6mg||11 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 17.1g|
|Protein 13.9g||20 %|
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Calories per serving: 318
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