Use a fork to poke holes in the chicken and top with coconut aminos (or tamari) to begin marinating. Set aside.
Heat a large pot over a medium heat. Once hot, add oil, shallot, ginger, and garlic. Sauté until translucent and fragrant. Turn down heat if browning too quickly.
Add curry paste and stir. Cook for 1-2 minutes more. Then add coconut milk, chicken broth, lemongrass, salt, maple syrup, and Thai chili. The lemongrass and chili are both optional.
Bring to a very gentle boil over medium heat. Once simmering, add the marinated chicken and cover. Adjust heat as needed to avoid boiling.
Simmer chicken for 10-12 minutes, until cooked through. Then remove from pot and shred with two forks. Return to pot and simmer for a further 5 minutes.
Taste broth and adjust flavour as needed.
If serving with noodles: Either soak in just boiling water for 5-10 minutes (or until tender) and drain or add to the broth and cook for 5 minutes until tender.
Serve and garnish with fresh herbs and lime wedges.
|Macro (Per serving)||Gram||Kcal||%|
- 2 Chicken breasts
- 30ml Coconut aminos or tamari
- 30ml avocado or coconut oil
- 80g thinly sliced shallot (mince if you prefer a finer texture)
- 12g minced fresh ginger
- 3 cloves garlic, minced
- 60g green curry paste
- 2400ml cans light coconut milk
- 950ml chicken broth
- 1 spring lemongrass, trimmed and split in half
- ½ tspsea salt, plus more to taste
- 1-2 tsp maple syrup
- 1 fresh Thai chili, sliced at an angle
- 1 box thin rice noodles or white rice
- Fresh cilantro or mint
- Lime wedges