- 1 ½ pounds Boneless Chicken thighs or Breasts
- 2 T. Turmeric
- 2 tsp. Ground Ginger
- Black Pepper to taste
- 2 T. Coconut Aminos
- 3 T. sesame oil or avocado oil
- 1 bunch kale, washed and chopped
- 2 Shallots, chopped
- 1 head garlic chopped
- 1 T. Fresh Ginger, peeled and grated
- ¼ cup fresh cilantro and or Thai basil, chopped
- ¼ C. Thai Red Curry Paste, using more or less to taste
- 2 ½ C. Canned full-fat Coconut Milk or Coconut Cream
- 2 T. Fish Sauce (important!)
- Optional: Sweet Potato Vermicelli (8 oz. pack), mixed herbs, and thinly sliced shallots, for serving
Creamy Thai Ginger Chicken w/ Sweet Potato Noodles
- Stacy McDonald
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By the way, I am not a doctor – just a mom who uses essential oils in her own family. Please know that any information provided on The Common Scents Mom is for educational purposes only. It is not intended to prescribe, diagnose, treat, cure, or prevent any disease, nor replace current medical treatment or drugs prescribed by your healthcare professional. The statements made have not been evaluated by the U.S. Food and Drug Administration (FDA). It is your responsibility to educate yourself and address any health or medical needs you may have with your physician. Please seek professional help when needed.
