During winter I always try to incorporate lots of different herbs and spices in our meals. My spice rack is my magic medicine cupboard. Herbs and spices can help to keep the body well by protecting the immune system against nasty illnesses.
Winter is the time of year our immune systems can be affected by the cold. So it’s always a good idea to eat warm, nourishing food during this period. It’s good to eat healthy food all year round but even more so during winter.
Curries are a great way to include herbs and spices in the meals we eat. Therefore I’m a huge fan of eating plenty of spicy foods in the colder season. I like to stay warm and well during this period. Plus I like to keep my family healthy too, so eating curry on a cold winter’s day is the way we do it in our house.
- Sharp knife
- Chopping board
- Nutribullet or blender
- Frying pan
- Plastic brush
- Stirring spoon
Ingredients for the sauce
- Spring onions
- Garlic x 2 cloves
- Ginger x 1 inch piece
- Dried lemongrass x 1 – 2 pieces
- Mild, medium or hot chilli powder x 1 – 2 teaspoons
- Lime x 1 (zest and juice)
- Cashew nuts x 100g
- Coconut drink or milk x 400mls
- Coriander x 1 handful
- Oil for the pan
- Salt and pepper to taste
Method for the sauce
- Peel and chop the ginger and garlic.
- Top and tail the spring onions and cut them into half centimetre pieces.
- Put the frying pan on a high heat and add oil to the base of the pan.
- Spread the oil across the base of the pan with the plastic brush.
- When the pan is hot, add the spring onions, garlic and ginger.
- Fry these ingredients until they soften.
- It should take about 5 minutes for the ingredients to soften depending on your hob.
- Sprinkle over the curry powder and continue to fry for a further minute or so.
- Pour over the coconut milk and bring to the boil.
- Roughly tear up the coriander with your hands and add to the pan.
- Let the coriander wilt down and then add salt and pepper to taste.
- Stir all of these ingredients together and set aside.
- Leave the sauce to cool and then add in the cashew nuts.
- Now blend it in the nutribullet or blender and set aside.
Ingredients for the curry
- Chicken breast x 500g
- Onion x 1
- Carrots x 1
- Courgette x 1
- Red pepper x 1
- Bamboo shoots x 1 170g tin
- Water chestnuts x 170g tin
- Green beans
- Salt and pepper to taste
Method for the curry
- Peel the carrot and courgette and slice them.
- Remove the skin from the onion and slice then chop it.
- Cut the top from the pepper and remove the green stalk and core.
- Now dice the chicken breasts into 1 inch pieces.
- Put the frying pan back on a high heat and add oil.
- Spread the oil around the base of the pan with a plastic brush.
- When the pan is hot add the onion and fry until see through/translucent.
- Next add in the chicken and fry until it begins to turn golden brown.
- Now add in the carrots and courgettes.
- Drain any excess water from the tinned bamboo and water chestnuts and put these into the frying pan too.
- Fry all the ingredients together for a further few minutes.
- Finally pour on the sauce and bring to the boil.
- Add in the green beans and bring to the boil again.
- Turn the heat down and leave to simmer.
- Cook rice or any side you would like with the curry.
- Serve and enjoy.
Lime, Coriander and Coconut Curry was a big success in our house. There were clean plates all round. It was an excellent way to warm us up on a cold day. The curry is also freezable so you could make double the amount and freeze the dish for another occasion. However you decide to eat this dish, as always, enjoy.
What’s your favourite curry? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx