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This Thai Green Curry Is Peak Comfort In A Bowl

by christina anania, @evolvewithtee - August 22, 2020

It’s always a great time to experiment with different collagen recipes – especially if you’re in the mood for something other than your go-to salad for lunch. That’s where this Thai Green Curry, which calls for Vital Proteins Chicken Bone Broth Collagen, comes in!

It’s one of my favorite recipes for any time of year and is so easy to make. This Thai Green Curry is a mixture of sweet and spicy because of the fragrant ingredients it calls for, like curry, lime and lemongrass. Of course, you can always adjust the levels of spice by the amount of curry paste you add.

thai green curry

Thai Green Curry

Yields 6-7 servings 

Ingredients:

  • 1 lb. chicken (cubed, cooked separately)
  • 3 T avocado oil (divided)
  • 2 T ginger (fresh, minced)
  • 1 onion (minced)
  • 1 t garlic (minced)
  • 1 stalk lemongrass
  • 1 C mushrooms
  • 3 T green curry paste
  • 1 fresh lime (juiced, rinds)
  • 1 t coconut aminos
  • 1 t fish sauce
  • 3 scoops Vital Proteins Chicken Bone Broth Collagen
  • 16 oz. water (boiled)
  • 2 cans coconut milk
  • 2 t black pepper
  • 1/3 C palm sugar
  • 2 stalks bok choy (chopped)
  • 2 carrots (julienne)
  • 2 broccoli heads (chopped)
  • 2 T green onion
  • 2 T cilantro

Directions:

  1. In a pan, heat half of the avocado oil over medium heat and add in the cubed chicken. Cook for 10 minutes or until cooked through. Set aside.
  2. In a pot, add the other half of the avocado oil over medium heat. Add in the ginger, onion, garlic and lemongrass. Cook for about 5 minutes or until soft.
  3. Next, add in the mushrooms and green Thai curry paste. Mix together evenly and add in the lime juice, coconut aminos and fish sauce. Cook on low for another 5 minutes.
  4. Then, add in the boiled water, Chicken Bone Broth Collagen and coconut pepper. Mix everything together and cook for 10 minutes or until boiling begins.
  5. Add in the black pepper, palm sugar, boy chow, carrots and broccoli. Add in the cubed chicken and turn heat to low and let simmer for 30 minutes.
  6. Once everything is softened and cooked through, divide soup into bowls and top with fresh green onion and cilantro. Serve with a side of rice and enjoy!

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