Even if you aren’t a huge fan of Asian food, you will love this curry and coconut rice! This curry features a mild coconut curry sauce with chicken and lots of vegetables and tastes amazing on a bed of coconut cardamom rice. The curry is pretty mild, so if you like more spice, just add more curry powder and Garam Masala. We hope you enjoy the delightful flavors the essential oils add to this dish!
Servings: 6–8 | Time: 30 minutes active; 2–3 hours inactive | Difficulty: Easy
Note: If sauce is too runny, mix together 6 Tbsp. water and 4 Tbsp. cornstarch or arrowroot powder in a small bowl, and then stir into curry.
Servings: 4–6 | Time: 5 minutes active; 10 minutes inactive | Difficulty: Easy
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Spanish sage, also known as sage lavender (Salvia lavandulifolia), is steam distilled from the leaves and stems of the plant. It belongs to the Lamiaceae botanical family. The aroma is herbaceous and camphorous (with camphor as a primary chemical constituent), with a subtle lavender undertone.
Guaiacwood (Bulnesia sarmientoi)—pronounced GWHY-ack-wood—is steam distilled from the heartwood of the plant. It belongs to the Zygophyllaceae botanical family and is native to parts of South America. The aroma is woodsy with a subtle smoky-sweetness reminiscent of sandalwood. Its properties are...
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