This recipe was originally authored and published by Genevieve St-Cyr .
In one paragraph: this curry relies on turmeric and ginger as anti-inflammatory spices, with cumin and coriander for digestion and homemade chicken broth to soothe the gut. Chicken thighs or white fish cook with sweet potato, red capsicum, lemongrass, lime and full fat coconut milk, and the dish is topped with fresh coriander and served with cauliflower rice. The recipe was originally authored by Genevieve St-Cyr.
A good curry is such a great comfort food…making it one of the most popular take-away.
Unfortunately, your normal take-away curry is likely to leave you feeling heavy, bloated and maybe even sitting on the toilet all night...
However, make your own, and you have a superb anti-inflammatory meal!
Health benefits of the curry spices and broth
Turmeric and ginger are amazing anti-inflammatory spices.
Cumin and coriander are excellent for digestion.
Homemade chicken broth is soothing for the gut and packed full of healing goodies 😉
I’m salivating just thinking about it… yummo!
Ingredients for anti-inflammatory coconut curry
- 3 tablespoon coconut oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 thumb size piece of ginger, finely grated
- ½ tablespoon ground turmeric
- ½ tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 stalk lemongrass, lower third finely chopped (or you can just hit the stalk a few times with the back of a knife to release the essential oil and put it whole in your pot. Just remove it at the end of the cooking .)
- Zest and juice of 1 lime
- 6 boneless chicken thighs or about 500grams white fish, cut in bite size pieces
- 1 sweet potato, peeled, chopped into cubes
- 1 red capsicum, thinly sliced
- 1 cup chicken broth (preferably homemade)
- 1 teaspoon salt
- 1 can (13.5 oz) full fat coconut milk or coconut cream
- 1 bunch coriander
How to make anti-inflammatory coconut curry
- Heat oil in large skillet on medium heat.
- Add onion and cook until onions are translucent.
- Add garlic, ginger, turmeric, cumin, coriander, lemongrass, zest and lime juice and chicken and more oil, if needed. Mix to coat onions and chicken and then add sweet potatoes.
- Add 1 cup of chicken broth and a teaspoon of salt and bring to boil. Let cook until sweet potatoes are soft.
- Add capsicum and cook for a few minutes.
- Add coconut milk. Let simmer to mix flavours.
- Top with fresh coriander and serve with cauliflower rice.
Enjoy Your Happy Tummy!
Frequently asked questions
What makes this coconut curry anti-inflammatory?
Turmeric and ginger are the anti-inflammatory spices in the recipe. Cumin and coriander support digestion, and homemade chicken broth is included as soothing for the gut.
Can you make coconut curry with fish instead of chicken?
Yes. The recipe uses either six boneless chicken thighs or about 500 grams of white fish, cut into bite size pieces.
How do you use lemongrass in a curry?
Finely chop the lower third of the stalk, or hit the whole stalk a few times with the back of a knife to release the essential oil, add it to the pot and remove it at the end of cooking.
What do you serve with anti-inflammatory coconut curry?
The curry is topped with fresh coriander and served with cauliflower rice.
What kind of coconut milk goes in this curry?
One 13.5 oz can of full fat coconut milk or coconut cream is added near the end and simmered to mix the flavours.
What is a simple anti-inflammatory curry recipe?
This recipe starts by softening an onion in coconut oil, then adding garlic, ginger, turmeric, cumin, coriander, lemongrass, lime zest and juice, chicken or white fish, and sweet potato. Chicken broth and salt are added and cooked until the sweet potato is soft, followed by capsicum and full fat coconut milk, then topped with fresh coriander.
