Ronny Lvovski

Thai Curry Chicken Broth Bowls… maybe even better than the beef version? Juicy chicken thighs soak up an intensely flavoured red curry marinade with lime, ginger & garlic, then get seared to golden perfection & finished on the Traeger so the meat stays tender. The same pan is used to build the spicy and aromatic brothy Thai curry. Ladle it over a bed of steamed jasmine rice & finish things off with slices of cooling cucumber, green onion & a squeeze of. It’s comforting, filling & super easy to make
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Full recipe is on my Substack (link in bio) or comment “recipe” and I’ll send the link to your DMs