Easy Thai Green Curry with Cauli-Rice
4 chicken breasts
1 red pepper
165ml (1/2 tin) Coconut milk
1 pack of Thai green curry paste (check the ingredients on the back to ensure there’s no added sugar. The Mae Ploy brand is great!)
1 pack of mixed veg of your choosing. (I used mange tout and babycorn but some detox’s do not allow babycorn.)
1 pack of cauliflower florets (or 1 head of cauliflower.)
1 tbsp. chopped/crushed chilli
1 tbsp. chopped/crushed garlic
1. Dice your onion into large pieces and add it into a wok or pot on a medium heat with some olive oil.
2. Cut your chicken breasts into strips and add. Cook for 2-3 minutes.
3. Add your curry paste, chilli and garlic and mix around.
4. Add your coconut milk and while that simmers, chop and cut your veg the sizes you desire.
5. Add your veg, pop on the lid and cook for another 10 minutes.
6. While your curry is cooking, prepare your cauli-rice. Cut your florets into pieces that fit into your food processor and blitz to rice consistency. If you don’t have a food processor, you can also grate the cauliflower in a cheese grater.
7. Pop your cauli-rice into a pan with some olive oil, salt and pepper and cook for 3-4minutes, stirring occasionally.
8. Serve with your curry and dig in!
If you don’t like spicy food, adjust or leave out the chilli in the beginning. If you add too much chilli and would like to cool it down, add another tin of coconut milk and let it simmer for a further 3-4 minutes.
The raw cauli-rice also freezes well, so make extra and pop them into zip-lock bags.