Ingredients
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2 Tbsp Coconut Oil
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400ml Coconut Cream
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125ml Chicken Stock or Filtered Water
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600g Chicken Thigh FilletsRoughly Chopped
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5 Kaffir Lime Leaves
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1 Green CapsicumDeseeded and cut into thin strips
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2 ZucchiniSliced into rounds
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3 Tbsp Canned Bamboo Shoots
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Large Bunch Thai Basil
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1 Handful Coriander LeavesRoughly chopped
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Lime Cheeks
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Green Curry Paste
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5 Spring OnionsFinely Chopped
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5 Long Green ChilliesFinely Diced
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5 Garlic ClovesRoughly Diced
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2 Lemongrass StalksWhite part only, chopped
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5cm Piece of GingerPeeled and Chopped
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1 tsp Ground Coriander
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1 tsp Ground Cumin
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1 Bunch Fresh CorianderRoots, stems and leaves chopped
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1 Tbsp Sugar Free Fish Sauce
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Juice of 1/2 Lime
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1 Tbsp Honey
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2 tsp Sea Salt
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Water
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Cauliflower Rice
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1 CauliflowerFlorets and Stalk Chopped
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2 Tbsp Coconut Oil
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Pinch of Sea Salt
Directions
Steps
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1
Done
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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 smooth paste. |
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2
Done
|
Heat the coconut oil in a sauce pan over a medium heat, add the curry paste and fry until nice and fragrant, stirring gently as it bubbles to prevent from stocking to the pan. |
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3
Done
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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. |
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4
Done
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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 the medium heat, add the cauliflower rice and sauté for 4-6 minutes or until softened. Season with salt to taste. |
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5
Done
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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). |
