Not only are the recipes in Julia and Libby Matthews' new book delicious and simple, they've been created to keep you feeling vibrant and full of energy. This Coconut Chicken Curry with Cashews caught our eye as a great one to have on hand as the seasons change.
INGREDIENTS
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.
METHOD
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.
Julia and Libby's Wholefood Kitchen
Extracted from Julia & Libby's Wholefood Kitchen by Julia and Libby Matthews, published by Penguin NZ, RRP: $50.00. Photography by Lottie Hedley.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.