Cold winter nights? Nothing warms me up better than a hot & spicy Thai Green Curry. Here’s a simple, easy recipe with a lighter alternative to stodgy rice.

Recipe type: GF, DF, Paleo

Serves: 4

Time: 45min

Ingredients:

• 1 400mL can coconut cream (full fat)
• 400g chicken breast or thigh cut into strips (pork and fish work nicely too)
• 1 red chilli, deseeded and finely sliced
• 2 cloves garlic
• 1 jar organic green curry paste
• 1/2 thumb fresh ginger
• 1 lime, quartered
• 2 C your favourite veggies chopped (I like capsicum, zucchini and mushrooms)
• 1 head broccoli for serving
• 1 head of cauliflower (makes the rice)

Method:

1. Roughly chop or break the cauliflower florets and place into a food processor. Process for about 30 seconds or until the cauliflower resembles ‘rice granules’. Set aside for use later.
2. In a pot on medium heat, place 3-4 Tablespoons of curry paste and heat until it becomes fragrant.
3. Add the chicken, garlic, fresh ginger and half the chilli.
4. Fry off until the chicken is well browned.
5. Add the coconut cream and 1/2 a can of water. Stir to mix in all the paste spices. Bring to the boil then add mixed veggies and lime.
6. Give the curry a quick stir then cover. Allow to simmer for 15-20mins.
7. Steam broccoli for serving.
8. Lightly heat cauliflower rice in the microwave.
9. Serve individual plates/bowls with cauliflower rice, broccoli serving then top with finished and fragrant curry!