Oliver McCabe's Spicy Mango Coconut Prawn Dish with short grain brown rice, as seen on the Today show (Tuesday, January 19 2016).
Note: Nut, gluten, dairy and sugar free.
High in essential fats, protein, calcium and dietary fibre.
Foods like garlic, onions, coconut oil, apple cider vinegar, camomile, lavender, ginger, lemons and cayenne pepper will help your body rid itself of excess yeast. Coconut’s medium chain fats are easily absorbed and are used as an energy source, which increases the body’s metabolism. Always use your coconut oil within a month for the best freshness. I love using turmeric, as it has an amazing anti-inflammatory effect on the body. Brown Rice is full of calcium, magnesium and b vitamins plus lots of fibre which helps remove stagnancy and waste from the digestive tract.
- 2 tablespoons coconut oil
- 500g poached chicken pieces
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- Pinch of Himalayan fine rock salt
- 1 large onion, diced
- 2 cloves of garlic, minced
- 300ml water or gluten-free fish stock
- 2 tablespoons creamed coconut or natural coconut yoghurt
- 100g mange tout
- 100g green beans
- 100g edamame beans or broccoli florets
- 50g fresh mango, chopped
- 2 tablespoons mango chutney
- Cooked short-grain brown rice, to serve
- Season the poached chicken pieces with the paprika, turmeric, cayenne and some salt.
- Heat the coconut oil in a wok set over a low to medium.
- Heat and lightly brown the seasoned fish cubes in the wok.
- Remove and set aside to cool, then add the onion, garlic, water or fish stock and the creamed coconut to the wok. Bring to a boil, and then reduce the heat and simmer until slightly thickened.
- Add the chicken, mange tout, edamame beans (broccoli florets), fresh mango and mango chutney. Cover the wok and cook for an additional 3 minutes.
- Serve with short-grain brown rice and enjoy.