Anti-Inflammatory Healing Curry

Never underestimate how healing a curry can be. The non-negotiable lies in the quality of the curry paste. Always flip it over and ensure it is free from any nasties including vegetable oils, citric acid, flavour or flavour enhances, and preferably without sugar.

Brand examples (however, always check the ingredients as companies can change them in an instant!) include Exotic Foods, Maesri red or green curry, Pandaroo green curry paste, or Mae Ploy curry pastes. 

Here we used Pandaroo Green Curry Paste and it worked perfect. If you like a little more spice, add an additional tablespoon to this recipe! 

Enjoy x

Ingredients: 

1kg chicken thighs, diced

2-3 tsps ground ginger or a large knob of fresh, peeled and finely diced

4 cloves of garlic, finely diced

1 tsps turmeric powder

6 kafir lime leaves, crushed in your hands

1 handful coriander stems, chopped

4 spring onion, finely sliced

Juice of one lime, and more to serve

2 tbsp curry paste of choice (or an additional tablespoon for a more spicy dish). We use either green or red curry paste and ensure the paste does not contain any sugar, vegetable oils, flavours or flavour enhances. It should be the herbs and spices only. 

450-500ml coconut cream

1 1/2 cups bone broth

1 zucchini, sliced

1 handful green beans, chopped

1 carrot, sliced

Salt to taste

1-2 tbsp olive oil, coconut oil or ghee for cooking.

To serve: 1 handful of coriander leaves, chopped, optional sliced chilli 

Method:

1. Prepare the ingredients by cutting the chicken into bite sized pieces, slicing the spring onion, zucchini, carrots and green beans, dicing the garlic and onion, and chopping the coriander stems and leaves. Heat up a medium to large sized pan to medium heat, and add in the olive oil. 

2. Add in the chicken, and brown slightly, add in the curry paste and stir until fragrant. Now add in the onion and garlic and continue to saute until the garlic and ginger is slightly translucent, fragrant but not burnt. Add in the broth, coconut cream, turmeric, zucchini, beans, carrot and coriander stems. Turn down the heat and allow to simmer on low until the chicken is cooked through and the vegetables have softened.

3. Once everything is ready, you can serve alone (without rice), or with the rice below which you can cook whilst the curry is simmering. Top with additional lime juice, the coriander leaves, and salt to taste.

Gut Friendly Turmeric Rice

Ingredients: 

2 cups jasmine rice

2 1/2 cups filtered water or broth (2 ¼ cups if you soak for over 3 hours, see below)

2 tsps turmeric

Salt to taste

2 tbsp ghee or coconut oil

Method:

1. Rinse the rice thoroughly until the water runs clear.

2. Soak the rice for 2-8 hours in filtered water and 2 tbsp apple cider vinegar OR a fermented medium such as coconut water kefir. The length of time depends how long you have, but the longer the better, and please note if you soak for above 3 hours then you may require less water, so please add 1/4 cup less of water and then add more towards the end of the cooking if you feel it needs a little more, but you shouldn't!

3. Drain out the water as much as possible in a fine mesh strainer, add to a medium sized pot, cover in the fresh filtered water and add in the turmeric and chosen fat.

4. Bring to a simmer, cover, and then cook for roughly 15 minutes or until the water has been absorbed by the rice, occasionally stirring. Once you feel it is cooked, give it a good stir and then keep covered until you're ready to serve. 

Enjoy!