A Gut-Healing Coconut Curry Bone Broth That’s Anti-Inflammatory & Packed With Flavor

Make a double batch of curry paste to store in the fridge or freezer for later use!

Bone Broth anti inflammatory
Bondi Harvest Curry Bone Broth

Bone broth is the mecca of gut healing goodness; it’s packed with gelatin, a natural gut healing and sealing protein. We’re also fans of eating the whole animal nose to tip, as it’s a more sustainable way to eat meat with less waste. According to nutritionist Liv Kaplan, incorporating bone and organ meats into your diet means taking in different amino acids that you would normally get from more conventional protein sources. That said, drinking lots of bone broth can get a little boring, so in this recipe, we’ve made it into a flavor-packed curry broth. Using fresh ingredients like ginger, turmeric, garlic, and chili not only ramps up the flavor profile but is anti-inflammatory. Win-win, we say!

Bondi Harvest Coconut Curry Bone Broth recipe
Image: Bondi Harvest

Gut-Healing Coconut Curry Bone Broth

Serves: 2–3
Prep Time: 30 minutes
Cook Time: 30 minutes
Dietary: GF, DF, SF

½ red onion, sliced
500ml bone broth (chicken or beef)
250ml coconut milk
500g assorted mushrooms (enoki, shiitake, king oyster)
Two bunches bok choy, sliced in half lengthways
One tablespoon hemp seed oil
Sprinkle hemp seeds

Curry paste
2 tsp coriander seed (or ground coriander)
2 tsp cumin seed (or ground cumin)
Six lemon myrtle leaves
2-4 red chilies, or to taste
One stalk lemongrass, root and tip trimmed, then chopped
4 cm piece ginger, fresh, peeled, and chopped
3 cm piece turmeric, fresh
Three cloves garlic, skins removed
Two limes, zested and juiced
Six green onions, sliced
2 tbsp coconut oil
1 tbsp coconut milk
Sea salt and black pepper

1. Make the curry paste by placing all ingredients in a blender or food processor. You can also use a stick blender; ensure the lemongrass and ginger blend in.
2. Heat a spoonful of coconut oil in a medium-sized pot over medium heat, add the onions and cook for a few minutes. Add half the curry paste from above, and let sizzle in the pot for a few minutes until fragrant; be careful not to burn.
3. Pour in the bone broth and coconut milk and boil. Reduce to a simmer and leave partially covered for 15 minutes. Season to taste with salt if needed.
4. Plunge in the mushrooms and leave to continue simmering for another 10 minutes or until the mushrooms are cooked.
5. When ready to serve, heat a skillet over high heat, sear the bok choy by placing them, and cut side down on the hot pan until you get some nice browning.
6. To serve, ladle broth into two bowls, top with seared bok choy, a sprinkle of hemp seeds, and a drizzle of hemp seed oil.

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