Ingredients

• 1 Tbsp Thai Kitchen Red Curry Paste
• 2 cup(s) coconut milk
• 1 medium scallion, sliced
• 1 inch(es) ginger, grated
• 1/2 medium(s) organic red bell pepper, cut into strips
• 2 Tbsp(s) chopped cilantro
• 4 Tbsp(s) virgin coconut oil
• 2 cup(s) organic chicken broth
• 1/4 whole - 2lb.(s) pastured chicken, cooked

• 1 Tbsp Thai Kitchen Red Curry Paste
• 452 g coconut milk
• 3 g scallion, sliced
• 4 g ginger, grated
• 59.5 g organic red bell pepper, cut into strips
• 2 g chopped cilantro
• 56 g virgin coconut oil
• 480 g organic chicken broth
• 161 g pastured chicken, cooked