1 cup brown rice
1 teaspoon coconut oil
2 shallots, diced
2 cloves garlic, crushed
1 red chilli, deseeded and chopped finely
4 kaffir lime leaves, chopped finely
500 grams organic chicken thighs, diced
1 stalk lemongrass, outer leaves removed, chopped finely
1 teaspoon coconut sugar
400 grams can coconut milk
1 cup chicken stock
200 grams green beans
¼ cup raw cashews
handful of fresh Thai basil
handful of fresh coriander
1 spring onion, chopped
A tasty curry that will keep you warm on chilly evenings. This is a recipe that we always return to, served on brown rice or quinoa – for a vegan version replace the chicken with tofu.
Rinse brown rice in a sieve under cold running water.
Transfer to a saucepan and cover with 3 cups of water. Cook over a medium heat for 20 minutes, stirring occasionally, until rice is soft. When cooked, transfer back to the sieve and allow to cool.
Heat coconut oil in a large saucepan or wok and add shallot, garlic, chilli and lime leaves. Cook over a medium heat, stirring occasionally, for 2 minutes.
Add chicken thighs and cook, stirring occasionally, for 3–5 minutes. Add lemongrass along with coconut sugar, coconut milk and chicken stock, cover with a lid and bring to the boil.
Reduce heat and simmer gently with lid loosely on, stirring occasionally, for 15 minutes. Add beans and cook for a further 5 minutes.
Serve with brown rice, garnished with cashews, Thai basil, coriander and spring onion.