Red Thai Curry with Bone Broth

Red Thai Curry with Bone Broth
DF, GF, RSF, Makes 2-3

INGREDIENTS

1 tablespoon olive oil
1 thumb grated ginger
2 minced garlic cloves
2 chopped spring onions
1 tbsp red curry paste
1 tbsp say sauce
2 tbsp organic coconut sugar
1, 400ml can coconut milk
400 ml chicken bone broth
1 cup organic basmati rice
1 chicken stock cube
2 organic chicken breasts
1 large carrott
1 head broccoli
1/2 lemon
Coriander to garnish

METHOD

Heat a large pan over medium heat with a drizzle of olive oil.

Satue spring onion, garlic, ginger, and thai paste for a few minutes. Add the tin of coconut milk and bone broth. Add the rice, the stock cube, soy sauce and bring to a simmer. 

Once simmering, place the two chicken breasts on top, then add the lid and set a timer for 16 minutes or until cooked. Remove the chicken from the pan and start shredding it. 

Then add the shredded chicken back in the pan. Add coconut sugar. Add your cut veggies and stir (add some more water if needed, you want to make sure that the curry is light and not thick. 

Simmer until the veg is lightly cooked. 

Serve and finish with a squeeze of lemon, salt, and garnish with coriander. 

ENJOY!