Thai Green Chicken Curry with Cauliflower rice
GF & DF
Note I have used fresh Tumeric root in the above picture. Your curry should look slightly greener if you take out the Tumeric.
Prep time 15 mins
Total Time 30 mins
1 Tbsp coconut oil
1 onion, diced
1 medium red/green chilli
2 garlic gloves diced
1 tsp fresh ginger
1 tsp fresh tumeric
2 spring onions
Thai Green Curry Paste – (or 1 Tbsp green/red Thai curry paste)
1 can coconut cream 270 ml
1 can coconut milk 270 ml
1 cup water/chicken stock
1 tsp fish sauce
1 cup fresh coriander and stalks
Juice of 1 lemon/lime
1 kaffir lime leaf sliced
1 cup coriander and stalks
Salt & Pepper
1 cup kale or spinach
2 carrots grated/sliced
1/2 head broccoli
1 cup green beans
- Heat coconut oil in a large pan and add onions, coriander stalks, ginger, garlic & chillies and cook until soft.
- Add Thai green Curry paste and simmer for another minute.
- Add coconut milk, coconut cream, lime juice, Kaffir lime leaves, Fish sauce and Tamari sauce and let simmer for a minute
- Add chicken and vegetables and let simmer on a slightly lower heat for 8 minutes until chicken is poached.
- Using a food processor or grater, grate the cauliflower head and add to a pan with coconut oil. Season with Salt and pepper and fry for about 3 minutes.
- Serve with a dollop of coconut cream & coriander
Hints & tips – Mix up your veggies to add colour, nutrients and flavours. Corn, capsicum & mushrooms are also a great addition.
I also prefer using a grater for my cauliflower rice as I find the food processor makes the cauliflower too fine where the grater still leaves a rice like texture.
If you can’t find fresh produce and need to use dried herbs and spices remember the 3:1 ratio. Use 3x as many fresh herbs than dried herbs. In this case you would probably only want to use a pinch of dried herbs & spices to taste.