A bright, flavorful, and easy summertime comfort meal that’ll warm your body and soul - recipe reposted from @ambitiouskitchen (with minor adjustments for extra lemongrass flavor and nutrients)
Packed with protein, fiber, and gut soothing + anti-inflammatory ingredients like coconut milk, ginger, and turmeric- this meal is bursting with nutrition. It is also naturally dairy and gluten free!
For the chicken:
1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil)
1 pound boneless skinless chicken breast, cubed
½ teaspoon kosher salt
Freshly ground black pepper
For the curry:
1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil)
2 stalks of fresh lemongrass
4 scallions, sliced
2 tablespoons green curry paste
1 tbsp lemongrass turmeric paste (optional, but recommended)
3 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 (15-ounce) can full-fat coconut milk
½ cup low-sodium chicken broth (or sub water)
1 tablespoon tamari, to taste
½ teaspoon kosher salt, plus more as needed
2 large carrots, halved and chopped into small pieces
1 large red bell pepper, diced into ½ inch pieces
¾ cup diced zucchini (or cauliflower)
1 cup green beans, chopped into small pieces (optional)
1 tablespoon fish sauce
Juice of 1 lime
Serving and garnish:
Cooked white rice
½ cup chopped mix of fresh herbs (mint, cilantro, basil, and/or Thai basil)
¼ cup sliced scallions (green part only)
Instructions
Prepare the lemongrass: Remove the outer leaves of the lemongrass, then cut the top third off and discard. Use a rolling pin or pot to roll or slightly smash the lemongrass to release its fragrance and flavor (similar to smashing a garlic clove). Cut off the root and discard, then mince the lemongrass. (I’m adding this step as some people may not know how to cut lemongrass.)
Cook the chicken: In a large pot, warm the coconut oil over medium heat. Once the oil is hot, add in the cubed chicken, season with salt and pepper and sear on all sides until golden brown, 5 to 7 minutes total. Transfer chicken to a bowl and keep heat in the pot. The chicken will finish cooking in the curry later so do not worry if it isn't all the way cooked through.
In the same pot, add another tablespoon of coconut oil, then the lemongrass and scallions and sauté, stirring frequently, until the scallions begin to soften, 3 to 5 minutes. Stir in the curry paste, lemongrass turmeric paste, garlic, ginger, and turmeric; cook for 30 seconds to 1 minute to release the flavors.
Whisk in coconut milk, chicken broth, soy sauce, and salt. Stir well to combine. Add the chicken, carrots, bell pepper, zucchini, and green beans and bring to a gentle boil, then reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until the chicken is fully cooked through and carrots/green beans are tender, about 7 to 10 minutes. Stir in the fish sauce, then taste and add more salt, if necessary. Stir in the lime juice.
Garnish and serve: Scoop rice into each bowl, ladle the curry over, and top with LOTS of fresh herbs and scallions. Serve immediately and enjoy!
Find the original recipe link by Ambitious Kitchen here. I highly recommend any and all of her recipes! This recipe is adjusted for a stronger lemongrass flavor and extra veggies for fiber :)
Hope you enjoy this delicious meal, see you on my next post <3
With love,
Abigail