I have been making japanese curry which cooks the meat and veges in broth and then you make a roux to thicken it. i was using some small amount of tapioca starch but was wondering if there is a better way. Does coconut flour work to thicken things? or would a longer simmering time work? i'm trying to keep the curry as low carb as possible so i cant use things like oca or yams.
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