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Green Chicken Curry with Cauliflower Rice

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Ingredients

2 Tbsp Coconut Oil
400ml Coconut Cream
125ml Chicken Stock or Filtered Water
600g Chicken Thigh Fillets Roughly Chopped
5 Kaffir Lime Leaves
1 Green Capsicum Deseeded and cut into thin strips
2 Zucchini Sliced into rounds
3 Tbsp Canned Bamboo Shoots
Large Bunch Thai Basil
1 Handful Coriander Leaves Roughly chopped
Lime Cheeks
Green Curry Paste
5 Spring Onions Finely Chopped
5 Long Green Chillies Finely Diced
5 Garlic Cloves Roughly Diced
2 Lemongrass Stalks White part only, chopped
5cm Piece of Ginger Peeled and Chopped
1 tsp Ground Coriander
1 tsp Ground Cumin
1 Bunch Fresh Coriander Roots, stems and leaves chopped
1 Tbsp Sugar Free Fish Sauce
Juice of 1/2 Lime
1 Tbsp Honey
2 tsp Sea Salt
Water
Cauliflower Rice
1 Cauliflower Florets and Stalk Chopped
2 Tbsp Coconut Oil
Pinch of Sea Salt

Green Chicken Curry with Cauliflower Rice

Features:
  • Spicy
Cuisine:
    • Medium

    Ingredients

    • Green Curry Paste

    • Cauliflower Rice

    Directions

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    Steps

    1
    Done

    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.

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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).

    The Cafe

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    Chicken Casserole – One Pot Wonder
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    Ingham’s Chicken Week: Stir Fry
    previous
    Chicken Casserole – One Pot Wonder
    next
    Ingham’s Chicken Week: Stir Fry