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Bone Broth Thai Green Curry

Thai Green Curry

2 TBSP coconut oil

2 tsp fresh ginger, minced

2 cloves garlic, minced

1 small white onion sliced

2 TBSP Osteobroth

1 C water

3 TBSP green curry paste

7 oz. Coconut cream in a can

2 TBSP fish sauce

2 zucchini, match-sticked

4-5 chicken breasts, cubed

1 can waterchestnuts

1 can bamboo shoots

3 kaffir lime leaves

½ lime, juiced


Prepare Osteobroth according to instructions set aside. In large skillet or wok, heat coconut oil. Add ginger, garlic, and onion and saute for 5-6 min. until onions turn cellophane. Add Osteobroth to skillet and stir in curry paste. Add the coconut cream and fish sauce.

Dice chicken breasts and season with salt and pepper to taste. Add chicken, zucchini and lime leaves to skillet and cover for approx. 8-10 min. Add waterchestnuts and bamboo shoots for about a min until warm. Before serving, squirt lime juice over mixture. Serve over cauliflower rice.

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