Thai Bone Broth Green Curry

Thai Bone Broth Green Curry

Serves: 4 people
Prep Time: 15 minutes
Cooking Time: 20 minutes
Thai Bone Broth Green Curry

Ingredients

  • 2 tablespoons vegetable oil
  • 4 - 6 tablespoons Thai Green Curry Paste
  • 2 large garlic cloves , minced
  • 2 teaspoons fresh ginger , finely grated
  • 1 tablespoon lemongrass paste
  • 1 cup Dr. Kelly Ann's Bone Broth - Homestyle Flavor
  • 14 oz can coconut milk , full fat
  • 1 teaspoon fish sauce
  • 1 teaspoon white sugar
  • 6 kaffir lime leaves , torn in half
  • 12 oz chicken thighs , skinless and boneless, sliced
  • 2 Japanese eggplants, small slices
  • 1 1/2 cups snow peas, small, trimmed
  • 16 Thai basil leaves
  • Juice of 1/2 lime , to taste
  • Steamed Jasmine Rice for serving
Garnishes:
  • Thai basil and cilantro
  • Green or red chillies, sliced
  • Bean sprouts

Instructions

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  1. Heat oil in a heavy based skillet or pot over medium high heat.
  2. Add curry paste, garlic, ginger and lemongrass and cook for 2 to 3 minutes.
  3. Add Dr. Kelly Ann's Bone Broth - Homestyle Flavor and coconut milk, mix to dissolve paste.
  4. Add fish sauce and sugar.
  5. Add kaffir lime leaves. Mix then bring to simmer.
  6. Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
  7. Add eggplants, cook 5 minutes until soft.
  8. Add snow peas, cook 2 minutes until a bit softened, then stir in basil and lime juice. Sauce should have reduced but will still be on the thin side, not thick.
  9. Serve curry over jasmine rice with garnishes of choice!