113.5-ounce can coconut cream milk (I use a brand called Chaokoh)
¼cupwater or plain chicken stock
Instructions
Heat 2 tbsp EVOO or coconut oil in a big pot.
Lightly sautee onion, garlic, ginger, cardamom seeds, red chili pepper with some salt until fragrant.
Add 1 cup of carrots and stir fry for 2-3 minutes.
Add diced chicken, season with salt and black pepper, & stir fry until the meat is turning white (for about 4-5 minutes).
Add a whole can of coconut cream milk, red curry paste, and ¼ cup of water (or chicken stock).
Close the lid and let it boil over medium heat.
Once it’s boiled, add butternut squash and cauliflower to the pot, give it a gentle stir, and close the lid again until the ingredients are cooked through.
Tip: the stew will taste even better the next day!