Thai Red Curry


2 Cans (14oz) Coconut Milk

1 Heaping Tbsp. Red Curry Paste

Stems From a Bunch of Cilantro

2 Chicken Breasts Thinly Sliced

2-3 Cups Bones & Marrow Broth

1-2 Carrots Shredded

4-5 Kaffir Lime Leaves

2 Lemongrass Stalks, Halved (remove woody leaves)

2 Limes, Zest and Juice

Small Knob of Frozen Ginger

1 Bunch Cilantro Leaves

2-3 Green Onions

Sprinkle of Salt or Soy/Tamari to Taste
(or 2 Tbsp. of Fish Sauce – i prefer Salt to avoid MSG)

Rice Noodles


Small handful of bean sprouts (for Texture)

Diced Yams/Sweet Potato (for a Sweeter Curry)

Other Veggies (Spinach, Bok Choy, etc)


Scoop the thick Coconut Cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the Cream, add the Curry Paste and stir for a few minutes until they begin to sizzle.

Add the Cilantro Stems and Chicken and sauté until the Chicken is cooked through, about 5 minutes.

Add the liquid from the first can of Coconut Milk and the entire second can along with the Bone Broth, shredded Carrot, Kaffir Lime Leaves, Lemon Grass Stocks, and Lime Zest and Juice.

Grate the frozen Ginger into the broth and simmer for approximately 20 minutes or so.

Turn off heat. Stir in the Bean Sprouts. Add the Rice Noodles and submerge them under the broth for approximately 5 minutes until soft.

Stir in most of the Cilantro Leaves. Remove the Stalks and Stems.

Taste and Season with a touch more Salt (or Tamari/Soy Sauce) as needed.

Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.