Recipe: Anti-inflammatory Coconut Curry

This recipe was originally authored and published by Genevieve St-Cyr .

A good curry is such a great comfort food…making it one of the most popular take-away.

Unfortunately, your normal take-away curry is likely to leave you feeling heavy, bloated and maybe even sitting on the toilet all night...
However, make your own, and you have a superb anti-inflammatory meal!


Turmeric and ginger are amazing anti-inflammatory spices.

Cumin and coriander are excellent for digestion.

Homemade chicken broth is soothing for the gut and packed full of healing goodies ????

I’m salivating just thinking about it… yummo!


  • 3 tablespoon coconut oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 thumb size piece of ginger, finely grated
  • ½ tablespoon ground turmeric
  • ½ tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 stalk lemongrass, lower third finely chopped (or you can just hit the stalk a few times with the back of a knife to release the essential oil and put it whole in your pot. Just remove it at the end of the cooking .)
  • Zest and juice of 1 lime
  • 6 boneless chicken thighs or about 500grams white fish, cut in bite size pieces
  • 1 sweet potato, peeled, chopped into cubes
  • 1 red capsicum, thinly sliced
  • 1 cup chicken broth (preferably homemade)
  • 1 teaspoon salt
  • 1 can (13.5 oz) full fat coconut milk or coconut cream
  • 1 bunch coriander


  1. Heat oil in large skillet on medium heat.
  2. Add onion and cook until onions are translucent.
  3. Add garlic, ginger, turmeric, cumin, coriander, lemongrass, zest and lime juice and chicken and more oil, if needed. Mix to coat onions and chicken and then add sweet potatoes.
  4. Add 1 cup of chicken broth and a teaspoon of salt and bring to boil. Let cook until sweet potatoes are soft.
  5. Add capsicum and cook for a few minutes.
  6. Add coconut milk. Let simmer to mix flavours.
  7. Top with fresh coriander and serve with cauliflower rice.

Enjoy Your Happy Tummy!

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