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Thai Chicken Bone Broth Curry

Delicious and spicy with oyster mushrooms, mange tout and bok choy.


8 skinless/boneless chicken thighs

1 cup oyster mushrooms – sliced or torn

2 tbls sliced spring onions – separate white stems from green parts

2 handfuls of sugar snap peas or mange tout

1 tbls Thai green curry paste

3 tbls extra virgin olive oil

250ml Dr Broth Ginger/Chilli bone broth

1 can of coconut milk

1 tlbs honey

2 tbls fish sauce

Handful of bok choy or baby spinach

Coriander for garnish

Pinch of salt


In a medium saucepan on a high heat, fry the chicken thighs in the tbls of olive oil with a pinch of salt

Add the oyster mushrooms and stir through

When the thighs are just cooked, carefully remove the chicken and mushrooms from the pot with a slotted spoon and set aside

Add another tablespoon of olive oil to the pan, turn the heat down to medium and add the chopped white parts of the spring onions and the green currypaste.

Gently stir and fry until the paste has cooked for 2-3 minutes and smells very fragrant.

Add Dr Broth bone broth and the coconut milk and bring to a gentle boil.

Reduce the liquid by half, then stir in the honey and fish sauce.

Add the chicken and mushrooms back to the pot and let the mix return toa slow simmer.

Stir in the snap peas and bok choy / spinach and adjust the season to taste using either honey or salt.

Finish with the green slices of spring onions or coriander and serve with Basmati Rice or rice noodles.

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