Ingredients
Scale
- 1 tbsp Coconut Oil
- 1 tsp Fresh Ginger, grated
- 3 cloves Garlic, minced
- 1/4 cup Thai Red Curry Paste
- 2 tbsp Chicken Bone Broth Concentrate
- 1/2 cup Boiling Water
- 1 can (13.5 fl oz) Coconut Milk
- 5 pieces Chicken Thighs, fat trimmed
- 1 Juice of Lime
- Chopped Spring Onions
- Coriander
- Lime Wedges
- 2 tsp Chilli Oil
- 1.5 cups Jasmine Rice
Instructions
- Prepare your ingredients: Chop garlic, ginger, spring onions, and chicken thighs.
- Heat coconut oil in a large pot over medium heat. Sauté minced garlic and grated ginger until fragrant (about 2 minutes).
- Stir in Thai red curry paste and cook for another minute.
- Add chicken bone broth concentrate and boiling water, stirring until dissolved. Pour in coconut milk and mix well.
- Season with fish sauce and lime juice, adjusting to taste.
- Add chicken thighs to the pot, cover, and simmer on low heat for about 15 minutes or until cooked through.
- Cook jasmine rice according to package instructions.
- Shred or chop the chicken into bite-sized pieces and serve over jasmine rice topped with spring onions and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 485
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg