Thai Coconut Curry
Prep Time
15 minutes
Prep Notes
In my opinion, this is one of healthiest recipes in my repertoire. The bone broth has amazing gut-healing properties, and is full of amino acids that contribute to strong bones, great skin, supple joints, and more. Not only is this recipe naturally gluten-free and dairy-free, it also contains a variety of healing spices. Dried ginger has been shown to have cancer-fighting properties, garlic is anti-microbial, anti-fungal, and anti-bacterial, and the list goes on. But the best part is the taste!
Cooking Time
35 minutes
Yields
6-8 Servings
Ingredients
1 Tbl. Coconut oil
1 large yellow onion, chopped
2 stalks celery, chopped
2 carrots, peeled
3-4 cloves garlic, minced
1 Tbl. ground turmeric powder
a few twists of ground black pepper
1 Tbl. ground cumin
1 Tbl. ground coriander
2 tsp. onion powder
1 Tbl. ground ginger
2 tsp. Himalayan fine pink salt
½ cup green onions, chopped
1 large yam or sweet potato, peeled and cubed (optional - this will thicken the broth a little bit.)
3 cups pastured-chicken bone broth (use the Kettle and Fire brand (available online) or the Bonafide brand (available frozen at Whole Foods--my favorite) if you don't have homemade)
2 cans full fat coconut milk (I like Native Forest brand because their cans are BPA-free)
optional: 2 stalks of lemongrass stalks broken in half to release flavor (optional-omit if you can’t find any at the store)
1 head of broccoli, cut into florets
2 organic (pasture raised if possible) chicken breasts, cooked and sliced into strips or bite-size pieces -- optional-- (note: omit the chicken for a vegetarian version)
2 cups spinach leaves
optional: 1 red pepper, sliced
*note: you can pretty much add your favorite veggies in here—red peppers, eggplant, whatever you have on hand
Directions
- Heat a dutch oven (deep) pot on medium high heat. Add coconut oil and when hot add the chopped onion, carrots, celery and cook until soft, about 5 minutes, stirring occasionally so it doesn't burn.
- Add garlic, turmeric, cumin, coriander, onion powder, ginger powder, salt, pepper, and stir until veggies are coated with spices, about 1 minute.
- Add green onions, sweet potato cubes and 3 cups of chicken broth. Bring to a boil and then reduce heat to a simmer and add cooked chicken, lemongrass and coconut milk. Cook about 15 minutes (or until potato is soft).
- Add the broccoli florets and spinach (and sliced red pepper if using). Cook on low approximately 10 more minutes so spinach wilts and broccoli softens a bit. Remove lemongrass stalks before serving.
Notes
- A great thing about this recipe is that you can add in whatever other veggies you want. Favorites are sliced red pepper, mushrooms, eggplant, cauliflower--it all works! Eggplant and mushrooms should be added with the onion and carrots. Other veggies like cauliflower and red pepper should be added with (or instead of) the broccoli.
- If you like the broth thicker, leave it on the heat longer before adding the spinach and broccoli, or use less bone broth. You can also use Kuzu as a thickening agent.
- Making this in advance is great as the longer it sits, the longer the flavors meld.
- This recipe makes 6-8 servings and lasts in the fridge for 4-7 days.
- Leftovers can be frozen and enjoyed another time!