Prep time: 10-15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Serves: 4-6
Gluten free | Dairy free | Main meal
ingredients:
- 600g chicken thighs
- 1 tin of coconut cream or milk
- 1 cup of chicken bone broth
- 4 lemongrass stalks, finely chopped
- 6 kaffir lime leaves
- 2 limes
- 1 clove garlic, finely chopped
- 1 small brown onion, finely chopped
- 1 small knob of turmeric root, grated
- 1 small knob of ginger root, grated
- 1 tbsp of turmeric powder
- ½ green chilli, finely chopped
- 200g green beans
- 1 tin of chickpeas, rinsed
- 1 cup of roasted cashews, finely chopped for serving
- 2 tbsp of hemp seeds or sesame seeds for serving
- 2 cups of cooked basmati rice, to serve
- Fresh coriander, to serve
- Extra virgin olive oil
- Salt to taste
method:
- Begin by covering your chicken thighs with ground turmeric and some salt. Pop on some disposable gloves and rub into the chicken. Set aside for 15-20 minutes while you make the curry.
- Finely chop your garlic, onion and green chilli. Remove the outer stalks of the lemongrass and peel until you reach the thin white stalk in the middle, and then finely chop. Grate your ginger and turmeric root. Set everything aside.
- Over medium heat, drizzle olive oil in a large pot and add the chicken, cooking each side for 3 minutes. Remove from pot and set aside in a clean dish.
- Add another drizzle of olive oil to the pot. Add the onion and sauté for 5 minutes. Add the garlic, ginger, turmeric, chilli and lemongrass and lightly fry for 5 minutes. Deglaze the pot with the chicken stock and stir well.
- Add the chickpeas, lime leaves and coconut cream. Bring to a boil and then add the chicken back in. Add salt to your liking and the juice of 1 lime. Turn down to a low heat and simmer for 20 minutes. With 5 minutes to go add your green beans.
- Serve on a bed of cooked basmati rice, and top with chopped cashews, chopped coriander, a good squeeze of lime juice and a sprinkle of hemp seeds.
Recipes and images created by Stephanie Gobbo, Melbourne-based naturopath and nutritionist. With 10 years of clinical experience, Stephanie loves creating healthy, nourishing recipes that feed the whole family and promote health and wellbeing. All of Stephanie’s recipes are made with whole foods and have anti-inflammatory and longevity nutrients. Most are refined sugar-free and are rich in immune-boosting and gut-healing ingredients. Perfect for sharing during the cooler months.
