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Overhead shot of a jar of Zoup Reduced Sodium Chicken Bone Broth laying flat next to a bowl of Thai coconut curry with rice, carrots, cauliflower, spinach, and red chili, with a pan of curry above.
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Zoup! Thai Coconut Curry

Prep Time 20 minutes
Cook Time 40 minutes
1 hour
Servings 6
Author Zoup!

Ingredients

  • 2 tbsp vegetable oil
  • 1 ea onion large cut, 1 1/2“ pieces
  • 1 cup fingerling potatoes quartered
  • 2 ea carrot sliced 1/8” rounds
  • 3 ea garlic clove minced
  • 1/2 tsp turmeric
  • 2 tbsp fresh ginger minced
  • 3 tbsp red curry paste
  • 2 tsp coriander ground
  • 1/2 tsp chili powder
  • 1 cup Zoup Chicken Bone Broth reduced sodium
  • 2 1/2 tbsp soy sauce
  • 1/2 cup red pepper julienne
  • 2 cup cauliflower 1 1/2“ florets
  • 1 cup rice of choice
  • 1 can coconut milk 13 oz
  • 1 tbsp cornstarch
  • 2 cup spinach leaves
  • 1 ea lime juice
  • to taste kosher salt
  • to taste black pepper
  • 1/2 cup scallion sliced

Instructions

  • Heat oil in a medium to large pot, over medium heat.
  • Add onion, potato and carrot, cook until onion is translucent, 3-5 minutes.
  • Add garlic, continue cooking for 2-3 minutes.
  • Combine turmeric, ginger, red curry paste, coriander, chili powder.
  • Pour in 1/2 cup Zoup Chicken Bone Broth (reduced sodium) and soy sauce.
  • Add red pepper and cauliflower.
  • Stir for 5-6 minutes, and add another 1/2 cup of Zoup Chicken Bone Broth (reduced sodium).
  • In a separate pot, cook rice as directions state on the bag.
  • Simmer on medium-low heat for 10-12 minutes, stirring frequently.
  • Add coconut milk and continue to cook for 8-10 minutes, stirring occasionally.
  • Take 2-3 tbsp of curry sauce and mix into cornstarch in a small bowl to make a slurry.
  • Mix slurry into curry sauce and cook for an additional 5-8 minutes, until sauce thickens.
  • Add spinach and lime juice.
  • Add salt, pepper and adjust seasoning if needed.
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