Thai Green Chicken Curry with Cauliflower rice

Thai Green Chicken Curry with Cauliflower rice

GF & DF 

IMG_1948.JPG

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

Ingredients

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

1tsp Tamari

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

Directions

  1.  Heat coconut oil in a large pan and add onions, coriander stalks, ginger, garlic & chillies and cook until soft.
  2.  Add Thai green Curry paste and simmer for another minute.
  3.  Add coconut milk, coconut cream, lime juice, Kaffir lime leaves, Fish sauce and Tamari sauce and let simmer for a minute
  4. Add chicken and vegetables and let simmer on a slightly lower heat for 8 minutes until chicken is poached.
  5. 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.
  6. Serve with a dollop of coconut cream & coriander

Enjoy!

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.

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