Bella's Immune-Supporting Turmeric And Coconut Curry With Veggie-Loaded Rice
By Bella Westaway | Brand and Content Specialist at Wild Women On Top
This recipe is such a winner for this time of year. Heading out of winter, I’m always looking for light but nourishing foods to ground me and give me a little spring in my step! This one is perfect.
It’s loaded with veg, as well as immune-supporting ingredients such as garlic, ginger, and turmeric. Plus, I make it with bone broth for additional gut support.
It’s easy to make, it's absolutely delicious, and it's perfect for next-day lunches.
This recipe Serves 4.
Turmeric and Coconut Curry
- 1kg chicken thighs
- 2tsp ground turmeric
- Splash of olive oil
- 3-4 garlic cloves, crushed
- 1 brown onion, chopped
- 1 thumb sized knob of ginger, grated
- 2 finger-sized knobs of turmeric, grated
- 4 kaffir lime leaves
- ½ cup of bone broth or chicken stock (preferably fresh but you can use stock cubes at a pinch)
- 400ml can of coconut cream
- 2 bunches of broccolini
- Coriander or Thai basil, to garnish
- ½ cup raw cashews, toasted and chopped, to garnish
- 2 cups rice/quinoa (or make my loaded rice, recipe below!)
- Salt and pepper, to season
- Put chicken thighs into a bowl and sprinkle 1 tsp turmeric over them. Smoosh them around until they are yellow and coated with turmeric on both sides, then set aside.
- Put rice or quinoa on to cook, as per instructions on the packet.
- While the chicken is marinating, prep your other ingredients – grate ginger and turmeric, chop onion etc.
- Add a splash of olive oil to a medium-sized saucepan on medium-high heat and add chicken. Seal all thighs on both sides, this should take approx. 3 mins. You will probably need to do this in batches. Remove chicken from pan and set aside.
- Add a splash more olive oil, then sauté onion, ginger, grated turmeric, and some salt. After about 5 mins, add the remaining 1 tsp of ground turmeric and the 4 kaffir lime leaves.
- Add the broth to your pan to deglaze. (This means scrape off all the yummy bits that are stuck to the bottom of the pan and bring them into the brothy mix.) Add coconut cream.
- Bring this to the boil, turn down to simmer, and add chicken (plus all the tasty juices now sitting on the plate).
- Simmer for about 20 mins, turning the chicken after 10 mins to ensure even cooking. Add broccolini on top of the curry and put the lid on, steaming for approx. 3 mins. Stir through.
- Add herbs, season, then serve over rice and sprinkle with cashews. Delicious!
Add more veggies: If I’m keen to add more veggies (I’m always keen to add more veggies), I serve a loaded rice with this dish.
This is basically fried rice, made healthy. I omit the egg because I’m not going for a ‘fried rice’ vibe here but add a few eggs and this is a full meal or hearty side.
- 2 cups of rice. White, brown, wild, cauliflower… take your pick, it doesn’t matter.
- 1 carrot
- 1 capsicum
- 1 zucchini
- Half a bunch of shallots
- Toasted seeds, for sprinkling. I’ve used sesame and pumpkin in the photo but use whatever you’ve got.
- Olive oil
- Sesame oil
- Soy sauce
You could also add mushrooms, broccoli (cut it small), peas, bacon (now we’re talking!), crispy shallots etc.
- Cook your rice, as per instructions.
- While rice is cooking, cut carrot, capsicum, and zucchini into super small squares. Like, tiny. Thinly slice shallots. My partner does this while I prep the curry and he takes it very seriously. Keep carrot separate to the other veg (it takes longer to cook).
- In a pan, add a glug of olive oil and then carrot. Sauté for a couple of minutes. Add zucchini, capsicum and shallots, and stir through.
- Take it off the heat, add rice, then add a dash or two of soy sauce and sesame oil to taste. Go slow. You want it sliiiiightly brown, but not wet.
- Season to taste. Add to a bowl and serve with sprinkled seeds on top.