Thai green curry with coconut cauli rice

Serves - 4

This recipe includes chicken, but you can leave this out or add more veg if you want to make a vegetarian dish.

Indulgent and bursting with fresh zingy flavours, thai green curry is the ultimate comfort food. You can add more chillis if you like a spicier dish. Add plenty of fresh coriander leaves.

Nutrition per serving

Fat: 38 g

Carbs: 23 g / Fibre: 10 g (Net Carbs: 13 g)

Protein: 18 g

Ingredients

• 2 chicken breasts (optional)

• 50 g Thai green curry paste

• 400 ml coconut milk

• 1 onion

• 2 celery stalks

• 1/2 courgette

• 120g bamboo shoots

• 100g green beans or mange toute

• handful of coriander

• 1 cauliflower

• 4 T desiccated coconut

• 2 T coconut oil or MCT oil

---

Method

1. Slice onion and celery in shards.

2. Heat coconut oil in a large pot and cook onion and celery.

3. Add green paste and cook for 5 mins.

4. Add coconut milk and green beans and chicken and cook for 10 mins.

5. Add courgette batons and bamboo shoots, put the lid on the pot and cook for 20 mins on low.

6. Blitz the cauliflower in a food processor.

7. Tip into a deep roasting tray and stir in desiccated coconut and coconut oil.

8. Roast for 20-30 mins.