Scale

2 Tbsp. virgin coconut oil

4–6 chicken thighs, bone in with skin

1 small onion, chopped

2 garlic cloves, finely chopped

1″ piece peeled ginger, finely chopped ( 1/2 tsp.-1 tsp.)

1 tsp. Celtic Sea Salt

2 Tbsp-1/4 cup Organic Thai Green Curry Paste (add more for great heat. Do you ☺ )

1 medium sweet potato, peeled, cut into 1/2” cubes

3/4 cup French green lentils

2-cups Imagines’ No-Chicken vegetable broth (add 1–2 more cups for a soup)

Add 2–3 Kaffir lime leaves ( optional)

1–13.5-oz. can unsweetened coconut milk, shaken well

4 cups (loosely packed) baby spinach leaves, or other mild or sweet leafy greens

1/2 tsp. (or more) fish sauce

Garnish: Small handful cilantro leaves and lime wedges

Cook Mode Prevent your screen from going dark

METHOD FOR COOKING THAI GREEN CURRY

Heat oil on medium heat in a large saucepan. Add onions, garlic, and ginger. Lower heat. Add in sea salt. Simmer on low, stirring often, until onion start to soften, about 3 minutes.
Add curry paste and cook, stirring bottom of pan. Paste will get slightly darker and stick to pot, so keep stirring for a few minutes.
Add in diced sweet potatoes and green lentils. Stir.
Add in the vegetable broth, Kaffir lime leaves and salt. Bring to a boil. Reduce heat to a simmer and cook soup, stirring occasionally, until sweet potatoes are lentils are soft and tender, not mushy. Simmer for about 20–25 minutes.
Last stir in coconut milk and return to a simmer.
Toss in baby spinach and fish sauce.
Cook until spinach is just wilted, about 30 seconds. Keep greens vibrant green.
Taste soup and adjust seasonings to your liking. Add more salt and/or fish sauce if needed.
Ladle stew into bowls and garnish with fresh minced cilantro.
Serve with lime wedges.

Swap Patagonia red shrimp for chicken.
Omit chicken and let veggies stand alone. Add King oysters sliced in rounds. Sear them first and they take on a scallop consistency.
Use 4 cups of the veggie broth and it becomes a soup instead of a stew! Add in Pad Thai noodles or short grain brown rice for a heartier soup.
Swap spinach for chard, bok choy, baby kale or beet green leaves.