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 (1332g)|
|Recipe Makes: 4|
|Calories from Fat: 447 (51%)|
|Amt Per Serving||% DV|
|Total Fat 49.7g||66 %|
|Saturated Fat 43g||215 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0.4mg||0 %|
|Sodium 24280.1mg||837 %|
|Potassium 1857.9mg||49 %|
|Total Carbohydrate 69.5g||20 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 61.9g|
|Protein 53.6g||77 %|
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Calories per serving: 878
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