I originally sourced this recipe on Hello Fresh UK’s app. I absolutely adore Hello Fresh as a company – their ethos and social goals ( to make healthy, exciting, fresh food accessible and realistic for busy people) are a breath of fresh air to a health fanatic like me!
As well as studying to become a competent Yoga teacher, I am studying Anatomy & Physiology, with a desire to progress in to holistic nutrition. I am particularly focused on matters of inflammation within the body and how a tailored prescription of diet and (yoga) exercise can facilitate individuals in coping with inflammatory conditions. Thus, I am becoming rather adept, and naturally inclined to, altering found recipes to suit physiological needs on a day-to-day basis.
Our Anatomy is a magnificent, complex arrangement of purposeful components- we are unique on this Planet in our marvellous complexity. We are beautiful machines – but machines falter. With a complexity so thorough as our Anatomy, chances are we will experience faults, anomalies and imbalances, of some sort, on a daily basis. For example, I have recently been hapless in contracting a very nasty viral infection, which was doing the rounds in my workplace. Two weeks of unstable health, the virus finally peaked. I am now rapidly reaching rude health, once again, but the virus has resulted in a mild UTI (Cystitis). Just as I thought it had gone…..bam! My poor kidneys feel like they are crying. Sobbing their little hearts out deep in my back.
However, touch wood, after 48 hours of Pukka “Cleanse” tea (nettle, fennel & peppermint for a “flushing” effect) bananas (for potassium), spinach (to replenish vital nutrients such as magnesium, iron, vitamins B6 & B12, as well as some vitamin c to fight the infection….I’m seemingly on the mend. Keith and Kevin are still blubbing a little, but they have settled somewhat!
That said, this initial period of post-virus convalescence is the optimal time for recharging and replenishing my immune system; ensuring that my diet is rich in antimicrobial and antibacterial, anti inflammatory, infections fighting goodness!
Hence my adapted version of Hello Fresh’s “Vietnamese Curry”! The addition of broccoli, to the recipe, provides a host of added benefits in the way of antioxidants, vitamin C and magnesium; whilst exchanging standard field mushrooms for shitake will provide a dose of lentinan- an antibacterial compound. Mushrooms, in general, are a good food source of vitamin D, which is considered to have an important role in immunity.
These ingredients upgrades are fused with garlic, ginger and lemongrass, which have soothing, anti inflammatory and antibacterial properties – a recipe that will soothe the soul and aid in preventing a trip to the doctors office!
Happy cooking 🌹🌺🌼🌻 Kate xx
2 large cloves garlic
Bunch spring onions
1 thumb size piece of ginger (grated)
1 stalk lemongrass (cut in half widthways)
2 tbsp curry leaves
1 tbsp coriander, chopped (fresh or dried)
Juice of half lime
1 punnet (200g) shitake mushrooms
1 broccoli head, chopped
2 chicken breasts (buy the highest welfare that you can afford)
400g coconut milk
1 chicken stock pot
1.5 tsp mild curry powder
150g wholegrain rice
1. Prep the ingredients: slice the garlic, grate the ginger and slice the lemongrass width ways. Bash the lemongrass with a rolling pin to open it (so as the fragrance is released). Slice the mushrooms in 4 or 5 slices and chop the broccoli in to florets. Juice half a lime and chop the chicken in to 2 cm cubes.
2. Boil some water in a saucepan and add the rice, half the stock pot and half of the lemongrass. Cook for 30 minutes on the boil. Add more water if it evaporates before the rice is cooked.
3. Whilst the rice cooks, heat a wok with 1tbsp olive oil. When the wok is hot, add the chicken and cook for 4-5 minutes (until brown).
4. Add the mushrooms, broccoli and spring onions plus the curry powder. Cook for 2-3 minutes, or until the onions are soft. Add the garlic, ginger and remaining lemongrass. Cook for 1 minute and then add the coconut milk.
5. Reduce the heat and simmer for a couple of minutes. Then add the remaining half of the stock pot and 50ml water. Stir thoroughly and cook for a few minutes more.
6. Taste the curry and add some black pepper if desired. Squeeze in the juice of the lime and stir in the coriander. Leave for 1 minute and drain the rice. Remove the curry from the heat and serve in a bowl with the rice!