So the weather has finally turned on us, the balmy summer days and hot sticky evenings seem a distant memory! It’s been “UK style” monsoon conditions for the last couple of days now. My usual forty minute journey to and from work took one and a half hours to get back yesterday evening, needless to say my summer sandals are now bin bound and my paper bag of shopping a sodden mess. Drenched and hungry I got to work straight away making my own, very comforting version of a Thai green curry. This is a dish we have regularly, its full of so many flavours and always makes us reminisce on our love of Asia. I love Asian cooking, the fusion of fresh herbs, spices, chillies, ginger, garlic and citrus fruits, to me there’s simply nothing better. The dish is always accompanied by a big batch of cauliflower rice. For any of you feeling a little under the weather at the moment, this is the perfect health pick-me up laden with an abundance of antioxidants, vitamins and nutrients. Nothing to feel guilty about on this plate.
What you need:
To make enough for 2
Preparation: 5 minutes
Cooking: 20 minutes
*3 chicken thighs, cut in to bite size pieces
*1 stick lemon grass
*3 garlic cloves
*2-4 mushrooms
*3 spring onions
*2 inch cube ginger
*2tsp cumin
*1 tsp salt
*1/2 one inch cube green chilli
*1/2 lemon
*1 can coconut cream, refrigerated overnight so that cream separates from water (keep the water for a smoothie!)
*1/2 cup melted coconut oil
Directions:
- In to a blender, place 3/4 of the spring onions, the lemon grass, ginger, garlic, chilli and 1/2 cup melted coconut oil. Blend until paste like texture. Set aside
- In to a deep set pan heat 1 tbsp coconut oil and place chopped chicken. Fry off until sealed and golden
- Create a well in the middle and place spices, salt and mixed paste. Fry off for 1-2 minutes and then coat all chicken in mixture
- Add the coconut cream plus 2 cups fresh tap water and 2 pieces of cut lime, bring to boil and then turn on to very low simmer for 20 minutes – stir every so often. Add the mushrooms with about 10 minutes left to cook
- Serve immediately with cauliflower rice and a wedge of lime
Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Egg-Free, Paleo
That looks unbelievable! I will keep this in mind for this weekend! xx
Thank you so much! Would love to know how you get on if you try it! :o)
Sounds amazing! I made cauliflower “rice” for my first time ever last night. Love it.. Going to have to try this!
Hi Jessica, caulliflower rice is such a great dish, isn’t it! I alway forget that it’s a vegetable I’m eating and not some naughty carb! Would love to know how you get on if you do try this!
Totally love this.. Trying this with mummy shock tomorrow night xxx
Hope you enjoy it! :O)