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4 cups water
3 each chicken bouillon cubes
1/3 cup curry paste (or can be dry curry)
2 Tablespoons ground coriander, toasted
2 Tablespoons granulated garlic
4 cups coconut milk
¼ cup sugar
3 Tablespoons soy sauce
2 pounds beef/pork/chicken, large diced
2 cups mixed red and green peppers, diced
2 cups onions, diced
½ cup whole kernel corn, frozen
1 bay leaf
¼ teaspoon cayenne pepper
2 Tablespoons cornstarch (make slurry)
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.