Thai Chicken Stew Recipe

Ingredients

• 2 cloves garlic, minced
• 1 (1″ piece) fresh ginger, peeled & minced
• 2 tablespoons almond oil (or oil of choice)
• 2 carrots, shredded
• 1 cup canned unsweetened coconut cream
• 1 cup chicken broth
• 2 cups shredded Napa cabbage
• 4 boneless, skinless chicken breasts (about 5 ounces each), cut into bite-size pieces
• 1/4 cup coconut aminos
• 2 tablespoons Asian fish sauce
• 1 teaspoon Thai chili paste (red or green) or hot sauce
• 1 tablespoon sesame oil
• 1/2 cup chopped scallions (green parts only)
• 1/4 cup chopped cilantro
View Full Recipe at Cavegirl Cuisine