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Gwinganna turmeric chicken with coconut cream and green beans
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Ingredients
- 800 - 1000 g bone-in skinless chicken thigh (4-6 pieces)
- 2 tsp ground turmeric
- 2 garlic cloves
- 1 onion, cut into halves
- 2 fresh lemongrass, white part only, cut into pieces
- 3 cm piece fresh ginger, peeled
- 1 long red chilli, trimmed and cut into halves
- 3 cm fresh turmeric
- 1 pinch sea salt
- 3 tbsp coconut oil
- 400 g coconut cream
- 1 tsp Chicken stock paste (see Tips)
- 4 makrut lime leaves
- 620 g water
- 300 g fresh green beans, trimmed
- 2 sprigs fresh Thai basil, leaves only, plus extra to garnish
- 2 sprigs fresh coriander, leaves only, plus extra to garnish
- raw cashews, toasted and roughly chopped, to serve (optional)
- Nutrition
- per 4 portions
- Calories
- 12508.9 kJ / 2989.7 kcal
- Protein
- 201.7 g
- Carbohydrates
- 89.1 g
- Fat
- 218.2 g
- Saturated fat
- 167.2 g
- Fiber
- 24.8 g
- Sodium
- 1021.5 mg
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