4 garlic cloves, peeled
1 tablespoon ground ginger
1 small onion, peeled, quartered
1 tablespoon coconut oil
2 tablespoons butter
2 1/2 lbs chicken thighs (boneless or skinless, cut into quarters)
2 (14 ounce) cans coconut milk (Don't Shake!!!!)
2 tablespoons starch
1 cup frozen vegetables, of your choice
1/2 teaspoon ground pepper
1 tablespoon crushed red pepper
1 teaspoon salt
Combine ingredients from the spice blend together and set aside.
In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
In a heavy skillet, heat coconut oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.