Red Thai Cashew Nut Curry with Cauli-Rice
This is a neat little alternative to the Thai Green Curry (recipe here!) and equally as delicious. I’ve made enough for around 6 people, but it’s easy to half the ingredients if you want to make a smaller portion.
Adjust the amount of chilli you add depending on your preference, most curry pastes already have a bit of chilli in them but I add extra for a bit of a bite.
4 chicken breasts
2 packs of red Thai curry paste (check the ingredients on the back to ensure there’s no added sugar!)
1 tin coconut milk
1 cup cashew nuts
2 packs of cauliflower florets (or 2 head of cauliflower.)
2 tbsp. chopped/crushed chilli
2 tbsp. chopped/crushed garlic
Olive oil for cooking
Portions: 4-6, size dependent
1. Chop your onions into loose chunks and pop them into a pot with some olive oil. Cook till they begin to brown, stirring occasionally.
2. Chop your pepper and slice your chicken into smaller pieces. Add to the pot, stir through and allow chicken to seal on edges. (It doesn’t need to be cooked through just yet.)
3. Add your curry paste, garlic and chilli and stir through.
4. Add your coconut milk and cashew nuts. Stir through and leave to simmer for a further 10-15minutes.
5. If you’re lucky enough to have some pre-processed cauli-rice in your freezer, defrost and simply place in the microwave with some salt and pepper for 3-5minutes or until cooked through. If you don’t, you can find out how to make regular cauli-rice here, or egg-fried cauli-rice here.
6. Plate, serve and enjoy.