This meal is very tasty and I never get bored with it. Vegetables can vary, depending on season and what you have in fridge. Just make sure you stick to vegetables which grow above ground, in line with the basic LCHF food. Below recipe is enough for 4 servings, so plenty leftovers for lunch the coming day as well.
- 1 tablespoon extra virgin olive oil
- 4 chicken breasts, chopped and preferably free-range & organic
- 2 stems lemon grass
- 2 fresh limes, zest and juice of both
- Thumb-size piece of fresh ginger, grated
- 1 tablespoon coconut virgin oil
- 1 leek, chopped
- 1 green bell pepper, chopped
- 1 green courgette, chopped
- 400 ml coconut milk
- 250 ml coconut cream
- 1 Organic vegetable stock cube
- Thai yellow or / and green curry
- 1 broccoli, chopped
- 1/2 bundle fresh coriander, chopped
- 200 gram Feta cheese, crumbled and preferably organic
For the marinade, place the olive oil, zest and juice from the limes, the ginger into a bowl. Cut the very bottom end of the lemongrass stems off and discard. Thinly slice the heart of the lemongrass stems, chop them in halves. The lemongrass are used for aroma and flavour but need to be removed before serving. Add lemongrass and chopped chicken into the bowl and leave to lightly marinate for an hour.
Stir coconut virgin oil, leek, green bell pepper and courgette in a wok or large frying pan. Add the coconut milk and the coconut cream. Add the organic vegetable stock cube and flavour with Thai yellow or/and green curry and salt at your own taste preferences. Bring to a lively boil for about 5 minutes to intensify the flavours. Pour the chicken marinade mix into the wok. Cover and simmer gently over low heat for another 5 minutes. Finally add broccoli and let it simmer with cover for another 5 minutes. Just before serving stir and add coriander.
Serve on a deep serving dish and sprinkle crumbled Feta cheese generously on top.