Don’t let the name of this recipe scare you off…..I was a little hesitant, but thank you to my mom and Teresa for their rave reviews, I decided to try it and it’s fantastic! I did use chicken instead of fish because I didn’t like the selections at the store and I also added some broccoli because I had it already. Even though the ingredient list is long and there are a few odd things on it, this is a very easy recipe to make AND only 1 pot to wash!

Serves 8 to 10 (plenty of stew for leftovers)

2 tbsp Coconut Oil

2 Onions, diced

3 Inches fresh gingerroot, minced (I used the already minced in the jar kind since the store was out of fresh)

2-4 Jalapeno’s, seeds and ribs removed, minced

3 garlic cloves, minced (I did a few extra since I love garlic)

3 tbsp Curry Powder

1/4 tsp Tumeric

1/8 tsp Cayenne

1 tbsp Sea salt

1/2 tsp Fresh ground black pepper

2 quarts (8 cups) Chicken or fish broth (I used half homemade bone broth and half water)

1 can Full-fat Coconut milk

1 can (28 ounces) Organic crushed tomatoes (or dice up fresh ones)

1 Red bell pepper, diced

3 sticks dried Lemongrass (found this at Mitsuwa or skip it and use a little lemon and lime zest)

3 Kaffir lime leaves (found this at Mitsuwa or skip it and use a little lemon and lime zest)

4 cups Broccoli florets

2 pounds Cod or haddock, cut into 2 inch cubes

1/2 cup chopped Fresh cilantro, plus more for garnish

Lime zest, for garnish

Avocado, diced


Heat coconut oil in a saucepan. Add the onions and saute for 5 minutes, until soft. Add the ginger, jalapeno, and garlic and saute for another few minutes. Add the spices, and toss with the onion mixture, stirring about 2 minutes. Add the stock, coconut milk, tomatoes, bell pepper, broccoli florets, lemongrass, and kaffir lime leaves; bring to a boil. Reduce the heat to simmer for 25 minutes. Add the fish and cilantro and cook for an additional 10 minutes. Garnish with lime zest, diced avocado, cilantro and serve! Want some more heat? Leave some seed in your jalapenos or use a hotter pepper, but remember it will only get spicier by the next day.

Recipe from: the Heal your Gut cookbook, by: Hilary Boynton and Mary G. Brackett


Author Full Circle Fitness

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