Thai Curry with Lemongrass Chicken

Ingredients:

• Bone broth

• Low sodium chicken broth

• 2 pound boneless chicken thigh

• Red curry paste

• 3 lemon grass stalks

• ¼ inch of ginger

• 4 cloves garlic

• 1 tbsp garlic powder

• Red chili flakes

• Salt

• 2 pounds boneless chicken thighs

• red curry paste

• 3 stalks lemon grass thinly sliced

• ¼ inch ginger peeled and thinly sliced

• 2 garlic cloves finely chopped

• juice of ½ lime

• ½ tablespoon garlic powder

• black pepper

• salt

• 2 tbsp grape seed oil

• Chopped cilanro

• Green Onion

• White onion

• JalepenoMushrooms

• Baby Bok Choy

Bone Broth

• Bone broth

• Low sodium chicken broth

• 2 pound boneless chicken thigh

• Red curry paste

• 3 lemon grass stalks

• ¼ inch of ginger

• 4 cloves garlic

• 1 tbsp garlic powder

• Red chili flakes

• Salt

  Saute lemongrass, garlic, and ginger in oil until aromatic. Add chicken broth, bone broth, garlic powderand salt thrn simmer for 45 minutes. Top with chili flakes.

Chicken Curry:

• 2 pounds boneless chicken thighs

• red curry paste

• 3 stalks lemon grass thinly sliced

• ¼ inch ginger peeled and thinly sliced

• 2 garlic cloves finely chopped

• juice of ½ lime

• ½ tablespoon garlic powder

• black pepper

• salt

• 2 tbsp grape seed oil

Mix everything in a bowl and marinade for 30 minutes to 4 hours. Take a pan and get extra hot then sear both sides of chicken add broth then cook until 160 degrees. Once fully cooked take chicken out and add everything left in the pan into your broth.

Thinly slice you mushrooms and cut bok choy into chunks. Add green and white onions into your pan and saute for five minutes. Add mushrooms, bok choy and cook for five minutes. Add one can of coconut milk, the rest of your red curry paste and chopped chicken thighs and cook for ten minutes.

Strain everything out of your bone broth and set aside. Can top with cilantro, green onion tops, bok choy leaves, and jalepeno. Serve curry over rice and sip on ginger lemon grass bone broth.