#RunEveryDay Recipe – Indonesian Coconut Chicken

This is a delicious simple recovery meal – adding cooked buckwheat noodles provides carbohydrate to refuel the body quickly. Turmeric is one of the best anti-inflammatory spices and when combined with ginger and garlic makes this a powerful anti-inflammatory dish to aid injury and repair following exercise.

Preparation time: 15 minutes Cooking time: 23 minutes

Serves 4


8 chicken thighs boneless and skinless, 500g

1tbsp coconut oil

150g mushrooms sliced

150g green beans, trimmed

1⁄2 red pepper thinly sliced

Large handful of spinach, shredded bok choy or kale chopped fresh coriander leaves


2 lemongrass stalks

Handful of coriander chopped

1 small onion

3 garlic cloves

A little fresh root ginger

2tbsp xylitol or coconut sugar

2tsp curry powder

1tsp turmeric

Salt and pepper

2tbsp fish sauce

1⁄2 can / 200ml full fat coconut milk

To serve: 200g buckwheat noodles or egg noodles

1. Finely chop the lemon grass and place in a blender with the remaining marinade ingredients. Blend to form a puree

2. Place the chicken in a container and pour over the marinade. Ideally allow to marinate overnight in the fridge or at least 1-2 hours.

3. Heat the oil in a large frying pan. Drain the chicken reserving the marinade and add the chicken to the pan. Brown lightly on each side for 5 minutes.

4. Add the mushrooms and sauté for 2-3 minutes. Pour the marinade into the pan and add the green beans.

5. Cover and simmer gently for 10- 15 minutes until cooked. Add the spinach and wilt for a minute. 
 Cook the noodles according to the packet instructions. Drain then toss into the chicken.

6. Serve topped with chopped coriander leaves

Nutrition info:

Nutrition per serving 397kcal, Fat 5.2g saturates 2.7g, Carbohydrates 45.5g, sugars 5.7g, Protein 39.3g, Fibre 5.3g, Salt 1g

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