Julia and Libby's Coconut Chicken Curry with Cashews

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.