Ingredients:

2 cups of organic quinoa – seeds not flakes (or wholegrain brown rice)

2 organic, free range chicken breast fillets (or use butter beans for a vegetarian version)

2 large mangoes

1/2 large red onion

2 Tbsp virgin coconut oil

2 cloves garlic, finely chopped or minced

1 thumb sized piece ginger, grated (or use 1 tsp ground ginger)

1/2 capsicum (red bell pepper), seeds removed and chopped (optional only if you like capsicum flavour)

3 x 400mL tins of good quality coconut milk (I use TCC Premium Coconut Milk)

1/4 cup of coriander (cilantro), finely chopped

3-4 Tbsp of Mae Ploy or Volcom yellow curry paste (I don’t bother making my own when this is so good)

1/2 lime, juice only

2 Tbsp fish sauce

1 tsp tumeric (optional if you have it)

1 medium sized chili, chopped

1 large sweet potato, sliced thickly and cubed (or use butternut pumpkin)

1 cup of green beans, halved

Method:

Soak the quinoa for at least 20 minutes in cold water (preferably alkaline) or overnight if you can. Then drain and rinse well through a strainer. Place in a saucepan with about 2 cups of water and bring to the boil and then simmer for 15-2o minutes. Simmer the quinoa until all the water has evaporated and it is light and fairly dry. It is unlikely you will burn it. Allow it to cool and then ‘fluff’ it up with a fork.

Start cooking the quinoa (or your brown rice). Saute the red onion and capsicum in 2 Tbsp of organic coconut oil. Remove from heat and add the garlic to the cooling pan. Don’t let the garlic get brown or it will go bitter. Add one tin of the coconut milk and the curry paste, fish sauce, lime juice, fresh coriander and turmeric and and mix well.

Add the remaining tins of coconut milk, chili, chicken and sweet potato (or pumpkin) and simmer for about 30 minutes until potato/pumpkin is almost tender. Add the green beans and chopped mango pieces and simmer for another 5 minutes on very low heat.

Serve on the warm quinoa or brown rice and garnish with fresh coriander.

TIP: The richness of the experience around this dish is to reach the perfect balance of sweet, sour, spicy, and salty. Adjust your quantities of fish sauce (saltiness), your chili and curry paste (spice) and your lime juice (sour) to get it to your liking. You should then be able to enjoy the ‘battle’ that these four flavours have on your palette with each mouthful.

 

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