Thai Red Curry with Poached Chicken

Warming spices, steaming bone broths and healthy proteins and veggies mean fall to me. My red curry recipe is not only easy, but nutritious and satisfying. Using full-fat coconut milk lends a creamy, dairy-free base mixed with gut healing bone broth. I layer in fresh ginger and lemongrass for bright red curry flavors and to aid in digestion and add in anti-inflammatory and anti-oxidant benefits. All fantastic ways to boost your immune system.

Serves 2

Ingredients

  • 1 lb. boneless, skinless chicken thighs, cut into 1” cubes

  • 1 can full-fat coconut milk

  • 1 c. broth (chicken)

  • 1 stalk lemongrass, peeled, chopped

  • 2 T. chopped ginger

  • 1 T. coconut oil

  • 1 shallot, thinly sliced

  • 2-3 T. red curry paste (more for spicier results)

  • 1 T. fish sauce

  • 2 c. broccoli florets

  • 2 packages shirataki noodles or rice

  • 1 lime, cut into wedges

  • 1/4 c. fresh cilantro, chopped

  • 1/2 c. bean sprouts

Directions

  • Prepare your shirataki noodles or rice as directed.

  • Heat a soup pot, deep frying pan or wok over medium heat.

  • Add the oil and let melt.

  • Saute the shallot, ginger and lemongrass for 2 minutes.

  • Add the coconut milk, broth and red curry paste.

  • Stir until well blended.

  • Simmer for 15 minutes, covered.

  • Add the chicken pieces and cook, covered, for 10 minutes.

  • Add the broccoli and fish sauce and cover for 5 minutes or until the chicken is fully cooked through and the broccoli is still a bit crisp.

  • Serve over the shirataki noodles or rice.

  • Serve with a lime wedge, chopped cilantro and Korean red chili sauce.

  • Top with crunchy bean sprouts.

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ProteinsKristin Smith