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Ingredients
  

  • olive oil
  • 1 diced onion
  • 3/4 cup diced carrots
  • 3 tbsp red curry paste I use the Thai Kitchen brand
  • 1 tbsp grated ginger
  • 1 1/2 tbsp minced garlic
  • 4 cups chicken broth I used chicken bone broth
  • 2 14 oz. cans of coconut milk
  • 2 tbsp Soy Sauce
  • 1 tbsp fish sauce
  • 1 1/2 tbsp brown sugar
  • the zest of one lime
  • 2 dried basil leaves
  • 1 red bell pepper
  • 1 1/2 cups broccoli
  • 1/4 cup chopped cilantro
  • 1-3 tbsp Sriracha Depends on how spicy you like it
  • 1 whole shredded chicken I use the whole roasted chickens from the grocery store and shred them.

Instructions
 

  • Add carrots and onions to a medium-high heat pan drizzled with olive oil. Cook until onions are translucent.
  • Add curry paste, garlic and ginger. Cook for one minute.
  • Add chicken broth, soy sauce and fish oil. Bring to a simmer.
  • Add brown sugar, lime zest and bay leaves. Simmer again.
  • Add coconut milk, broccoli and bell peppers. Cover and bring to a boil. Once boiling, reduce heat and cook (covered) until broccoli is tender but not mushy).
  • Add chicken, cilantro, sriracha, salt and pepper. Turn off heat and serve.