Brendan's Coconut Chicken Curry
Brendan's taken a coconut chicken curry and given it the broth treatment. Our Turmeric & Ginger Chicken Bone Broth Concentrate adds extra depth, warmth and flavour without adding another ten ingredients to the shopping list.
Curry Ingredients:
- Rice bran oil, to cook
- 1 onion, finely diced
- 4 garlic cloves, finely chopped
- 1 tbsp finely grated ginger
- 2 tbsp red curry paste
- 1 tsp ground coriander
- 1 tsp curry powder (optional)
- 400ml coconut milk
- 2 tbsp Turmeric & Ginger Chicken Bone Broth Concentrate
- 250ml hot water
- 700g chicken thigh, cut into chunks
- 1 red capsicum, sliced
- 1/2 carrot, sliced
- Handful of Asian greens
- 1 tbsp brown sugar
- 1 tsp fish sauce
- 1 tbsp lime juice
To Serve:
- Steamed jasmine rice
- Bean sprouts
- Fresh herbs like Thai basil and dill
Method:
- Heat 2 tablespoons of oil in a large deep pan over medium heat. Add the onion and
cook for 4–5 minutes until softened and lightly golden. Add the garlic and ginger and cook for 1 minute until fragrant. Lower the heat slightly and stir through the red curry paste, ground coriander and curry powder, if using. Cook for 2–3 minutes, stirring often, until fragrant and slightly darkened. - Pour in the coconut milk along with the turmeric & ginger chicken bone broth
concentrate mixed with the hot water. Stir well until combined. Add the chicken and
cook for 6–8 minutes until lightly browned but not fully cooked through. - Add the capsicum, carrot and Asian greens, stirring well to combine. Cover and cook
for a further 3–4 minutes until the vegetables are tender and the chicken is cooked
through. Stir through the brown sugar, fish sauce and lime juice. Taste and adjust
seasoning if needed. - Serve with steamed jasmine rice and finish with bean sprouts and fresh herbs.
Bone Appétit!
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