Bone Broth and Coconut Thai Green Chicken Curry
If you love curry as much as I do, you'll love this recipe. And it's extra nourishing because it's made with bone broth. Make a big batch and freeze it for later.
Equipment
Ingredients
- 6 pastured chicken thighs
- 2 medium yellow onions sliced
- 1 Tbsp coconut oil for cooking the chicken
- 2 quarts of bone broth or you can make your own broth
- 2 cans full-fat coconut milk
- 4 small zucchini sliced into coins
- 1.5 cups broccoli chopped
- 2 green bell peppers sliced
- 1 bag kelp noodles
- 1 4 oz jar green Thai curry paste
- ¼ cup fish sauce
- 1 bunch organic cilantro
- 1 bunch organic basil
- Juice from two limes
- 1 – 2 Tbsp raw honey to add a hint of sweet
Instructions
- Cook chicken until cooked through.
- Chop and set aside (I cook mine in my Instant Pot with a small amount of avocado oil, it only takes minutes to cook!).
- In a stockpot, saute the sliced onion in a small amount of coconut oil.
- Once the onions are clear and fragrant, pour in the bone broth and coconut milk and turn the heat to medium-high.
- Add in the vegetables, curry paste, fish sauce, kelp noodles, and honey.
- Cover and allow to simmer for 10 minutes.
- Finally, add in the lime juice, cilantro, and basil.
- Serve immediately!
- Lasts up to 3 days in the fridge.
Notes
Make your own homemade bone broth here.