Ingredients
-
500ml of chicken bone broth
-
1kg of skinless organic chicken thighs
-
1 tin full fat organic coconut milk
-
1 tin coconut cream
-
2 organic limes
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3-4 organic leeks
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Ginger
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Garlic
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2 Lemongrass stalks
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Kaffir lime leaves
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2 Tbsp Thai green curry paste
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1 tablespoon Ghee
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1 Tablespoon Fish sauce
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Fresh coriander
-
Sweet Thai basil leaves
Directions
Melt Ghee in pan on medium heat and sauté curry paste, chopped
lemongrass, chopped ginger and chopped garlic.
Soften this into a paste for 5-7 minutes as this is what creates the flavour.
Add chicken bone broth and 2-3 splashes of fish sauce, bring to boil and add in chicken pieces.
Lower the heat and let simmer for 20 minutes.
Add one tin of coconut cream and one tin of coconut milk.
Stir and keep simmering. Add Kafir limes leave and the juice of one lime.
According to your own taste, season with more fresh lime, fresh chilli (optional) and pink salt.
Serve with toasted cashew nuts thick cut lime wedges and fresh cut coriander.
Optional to enjoy this dish with white jasmine rice, fluffy and steamed in bone broth or serve plain in a large bowl and enjoy!
Recipe Note
The nutritional information provided is an estimate and may vary depending on the ingredients used. For accurate details, please refer to the labels on OSSA Organic products.
Nutrition
Nutrition
- Serving Size
- 1 bowl (about 2 cups)
Amount/Serving
% Daily Value
- Saturated Fat
- 6 grams
- Cholesterol
- 90 milligrams
- Sodium
- 500 milligrams
- Carbs
- 15 grams
- Fiber
- 4 grams
- Sugar
- 2 grams
- Protein
- 25 grams
