* 8 cups organic chicken stock, preferably homemade * 5
kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a
few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
I make coconut curry kale chips by blending coconut meat with the water, a
few fresh
kaffir lime leaves, a TBSP of nutritional yeast, and some curry together and then coating the Kale leaves before I bake.
Curry paste — made for Thai cooking; typically includes spices such as lemongrass, galanga, and
kaffir lime peel, to name a
few -LCB- available in grocery store ethnic food section -RCB-