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Thai Green Curry with Cauliflower Rice

Roz
Thai green curry with cauliflower rice is the perfect solution to spice up your boring mid-week meals. 
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Total Time 40 minutes
Course Dinner
Cuisine Asian, Vegetarian

Ingredients
  

Curry paste (for roughly 8)

  • 4-6 medium green chillies de-seeded & chopped
  • 2 shallots roughly chopped
  • 1 thumb of fresh ginger peeled and grated
  • 2 cloves garlic crushed
  • 1 small bunch of fresh coriander
  • 2 stalks lemongrass chopped
  • 1 small lime grated and juiced
  • 8 kaffir lime leaves
  • 1/2 thumb of galangal peeled and chopped (if available)
  • 1 tbsp coriander seeds crushed
  • 1 tsp ground cumin
  • 1 tsp black peppercorns crushed
  • 2 tsp thai fish sauce or substitute for Bragg’s liquid amino acids or dulse flakes if vegan
  • 3 tbsp olive oil

The Curry

  • 2-3 cups of an assortment of veggies mixed mushrooms, sugar snap peas, bok choy & red onion are what I used
  • 1-2 thai red chilli peppers deseeded & chopped into rings optional if you want more spice!
  • 1 lb of fresh or defrosted pre-cooked prawns with tails removed or substitute for additional veggies or tofu if making vegan/vegetarian
  • 1 cup low fat coconut milk
  • 1 bunch of coriander chopped for garnish
  • 1 lime optional to add a good squeeze to your curry before serving

Cauliflower Rice

  • 1 head of cauliflower chopped for cauliflower rice
  • 1/4 cup shredded coconut
  • 1/2 tbsp coconut oil or butter
  • drizzle of honey optional

Instructions
 

Curry Paste

  • Place all ingredients in a food processor and blitz until a paste has formed. You can use it straight away or store it in a mason jar in the fridge for up to 3 weeks.

The Curry

  • If substituting tofu or any other meat then gently brown your protein in a skillet with a splash of coconut oil. Don’t cook it all the way through. Remove from the skillet and set to one side.
  • Add 2-3 tbsp (I like it spicy) of your paste to the skillet and stir fry for 1-2 minutes so the spices start to toast a little.
  • Add the coconut milk and mix in with the paste. Then add your veggies & thai peppers (have a little taste of your sauce first to check the heat) – things like bok choy and sugar snap peas can be added later when you add your protein if you like them a little crunchier. Simmer for 5 minutes.
  • Once your veggies have done simmering for 5 minutes it’s time to add your protein and any remaining vegetables. Simmer for another 5-10 minutes or until your veggies are cooked the way you like them & your protein is cooked through (if using chicken).

Cauliflower Rice

  • Whilst your veggies are simmering take your chopped cauliflower and either simmer for 10 minutes or microwave for roughly 3-5 minutes.
  • You want your cauliflower slightly underdone not wet and mushy. Drain any excess water and then add your cauliflower to a food processor or blender. Give it a whizz until it begins to resemble the consistency of rice. Now add your shredded coconut, coconut oil or butter & a drizzle of honey if you want more of a sticky rice & a little bit of sweetness. Pulse a few more times so everything is nicely blended.
  • Serve your thai green curry over the cauliflower rice, add freshly chopped coriander to garnish and a little squeeze of lime and enjoy!

Notes

You can easily make this vegan by switching out meat for tofu, seitan or quorn!
Keyword Curry
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