Part 2: Energise with Spring Green Chicken and Coconut Curry

A Vibrant Dish for Vitality and Balance

Spring calls for meals that are both energising and gentle on the body, making this Green Chicken and Coconut Curry an excellent choice. Filled with green vegetables and flavoured with fresh herbs, this curry is a celebration of the season's abundance, aligning perfectly with the Wood element’s focus on new growth and movement.

Recipe: Spring Green Chicken and Coconut Curry

Ingredients:

• Chicken: 500g chicken breast or thighs, cut into bite-sized pieces

• Vegetables: 1 cup broccoli, 1 cup snap peas, 1 zucchini (sliced), 1 bell pepper (sliced), 1 cup spinach

• Aromatics: 1 onion (chopped), 3 cloves garlic (minced), 1 tbsp ginger (minced), 1-2 green chillies (optional)

• Spices: 1 tbsp green curry paste, 1 tsp ground coriander, 1 tsp ground cumin, ½ tsp turmeric

• Liquids: 1 can light coconut milk, 1 cup vegetable or chicken broth

• Fresh Herbs: 1 tbsp lime juice, fresh coriander, and basil (chopped)

Instructions:

1. Sauté chicken and aromatics; add to slow cooker with curry paste, spices, coconut milk, and broth.

2. Add broccoli, snap peas, zucchini, and bell pepper; cook on low for 4-6 hours.

3. Stir in spinach, lime juice, fresh herbs in the last 10 minutes.

4. Serve over jasmine or brown rice with lime wedges.

The Spring Connection:

This curry balances fresh, green vegetables with lean chicken, offering a light yet satisfying meal. The green curry paste and fresh lime juice add a slight sourness that benefits the liver, promoting healthy digestion and energy flow.