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This recipe is adapted from a vegan recipe and is ever so good. It is thick and rich, just a bit spicy and full of vegetables. You could, of course, add chicken or pork but with the peanut and coconut milk it is really very rich on it's own. Thin it down with more chicken stock or water to make it soupier, or subsitute some of the coconut milk for stock or water if you need it a little lighter. Remember, though, coconut milk and coconut oil provide vital medium chain fatty acids as well as potent anti-biotic compounds. It's healthfood! :) My sister says this recipe tastes just like a peanut hot pot she ate in Malaysia.
Units: US | Metric
Serving Size: 1 (341 g)
Servings Per Recipe: 4