One of my all time favorites and one I love to throw in the crock-pot from time to time as well! If doing the crock-pot version just throw it all in on low for the day!
INGREDIENTS
2 Tbsp. coconut oil
1 Med onion, chopped
2 lg pinch of Lemon Grass
6 Kaffir Lime Leaves
2 Star Anise
3 inches of ginger root, chopped into 3-4 lg chunks (Galangal would be good if you have it, I was out)
2 tsp. fish sauce
1 tsp. Worcestershire sauce
1.5-2 cups coconut milk (LINK Real Thai is my favorite)
4 chicken breasts, sliced thinly
1/2 pkg Classic Epicure Thai Red Curry
METHOD
In your Wok fry your onion in your oil until softened, add lemon grass, lime leaves and star anise and cook another 2 mins until fragrant.
Add broth, fish sauce, worcestershire & coconut milk and simmer 30 mins.
Meanwhile, mix your Thai Curry Seasoning with enough water to make a paste. Coat your chicken & let it rest, covered, on counter. Chicken is always best cooked from Room Temperature!
Fry up your chicken until crispy outside and tender inside.
Remove the Lemon Grass, Lime Leaves, Star Anise and Ginger Root from your soup base and check if it needs more salt.
Ladle your soup using the BEST LADLE EVER (it's flexible and will get everything out of your pot, work or crockpot) into your bowls. Add chunks or strips of chicken and devour.