Eating Your Way to Health - A Paleo "Best of the Bone" Thai Green Curry

At Best of the Bone we often add some green Thai curry paste, a tablespoon of Best of the Bone, a bowl of hot water,  garlic, chopped onion and veggies for a quick and delicious soup for one.  But a user (thanks Katie) was kind enough to brag about using Best of the Bone for a Paleo Thai Green Chicken Curry that indeed sounds delicious.   And by adding "Best of the Bone" we've added our gut-health improving gelatin with 40% collagen protein - improving skin and joint health as well!

Serves 4

Ingredients:

Curry Paste:

• 2 long shallots
• 1 long green chilli
• 1 long red chilli
• 15 grams fresh ginger grated
• 4 kaffir lime leaves, stem removed
• 5 large cloves of garlic
• 2 spring onions, chopped
• 1 heaped tbsp. organic curry powder
• 2 tbsp. coconut oil

Curry:

• 1 tbsp. coconut oil
• Optional - 500g free-range organic chicken breast, diced - OR a vegetarian option is to use 300g of eggplant along with the veggies listed below.
• 500mL coconut milk
• 100-150ml water
• 2 tbsp. fish sauce
• 3 tbsp. Best of the Bone
• 1 tsp. raw coconut sugar
• 2-3 cups veggies of choice (I use finely sliced red capsicum, snow peas and broccoli)
• 1 fresh juicy lime or kaffir lime, squeezed
• Fresh coriander as garnish

Instructions:

1. For curry paste, blend all ingredients in the food processor until it makes a paste.
2. For the curry, heat the oil in a large pan or wok. Once it’s hot, add curry paste and chicken and cook for 5-10 minutes or until cooked through.
3. Add coconut milk, Best of the Bone, fish sauce, coconut sugar, and veggies, and simmer until the veggies are cooked.
4. Step 4 - squeeze the lime into the curry and stir.  For intensified flavour simmer on low for an extra 10 minutes or simply let cool for 10-15 minutes before serving.  
5. Serve over coconut rice (or eat as a delicious soup) and garnish with lots of fresh coriander.

You can order your Best of the Bone at www.theherbaldoctors.com/products/bestofthebone