Green Chicken Curry with Cauliflower Rice



2 tablespoons coconut oil
400 ml coconut cream
125 ml (1⁄2 cup) chicken stock
600 g INGLEWOOD chicken thigh fillets, roughly chopped
5 kaffir lime leaves
1 green capsicum, deseeded and cut into thin strips
2 zucchini, sliced into rounds
3 tablespoons canned bamboo shoots, drained
3 tablespoons canned water chestnuts, drained
1 large bunch of Thai basil, leaves picked
1 handful of coriander leaves, roughly chopped lime cheeks, to serve (optional)

5 spring onions, finely chopped
5 long green chillies, finely diced
5 garlic cloves, roughly diced
2 lemongrass stalks, white part only, chopped
5 cm piece of ginger, peeled and chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 bunch of coriander, roots, stems and leaves chopped
1 tablespoon sugar-free fish sauce
2 limes, juiced
1 tablespoon honey
2 teaspoons sea salt

1 head of cauliflower, florets and stalk roughly chopped
2 tablespoons coconut oil
pinch of sea salt


Cooking Time: 30 Minutes

Serves 4

Preheat the oven to 180°C and line a baking tray with baking paper.

Get started by making the green curry paste. Put all the ingredients in a food processor with 3 tablespoons of water and blitz to form a nice, chunky paste.

Heat the coconut oil in a saucepan over medium heat, add the curry paste and fry until nice and fragrant, stirring gently as it bubbles to prevent it from sticking to the pan.

Reduce the heat to low, add the coconut cream and the chicken stock or water and bring to a simmer. Add the chicken, kaffir lime leaves, capsicum, zucchini and bamboo shoots and simmer, stirring occasionally, for 15 minutes, or until the chicken is just cooked.

Meanwhile, make the cauliflower rice. Place the chopped cauliflower in a food processor and pulse briefly into tiny rice-like pieces. This usually takes about six to eight pulses. Melt the coconut oil in a large frying pan over medium heat, add the cauliflower rice and saute for 4-6 minutes, or until softened. Season with salt to taste.

Remove the curry from the heat and stir through the water chestnuts, Thai basil and freshly chopped coriander. Serve with the cauliflower rice and lime cheeks (if using).

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