PALEO-FRIENDLY. GLUTEN FREE. DAIRY FREE. SOY FREE. EGG FREE. NUT FREE.
*CONTAINS NIGHTSHADES AND FODMAPS
In Australia, especially in major cities like Sydney, there is a strong influence of culture and food from many Asian countries. Growing up, Thai food was always one of my favourites. Sydney has many great, authentic Thai restaurants so we were (and still are) spoilt for choice. A lot of the time I would order the green curry chicken with rice as I couldn’t get enough of it. I don’t really eat much Thai food any more, but when I do feel like it, I make this meal.
When switching my eating approach to a paleo-style version, I looked for ways to still eat some of my old favourites in a healthier way, and years ago I learned about making rice out of cauliflower. Genius! For me at least, the cauliflower is a perfect substitute and I don’t feel like I’m missing out. To be honest though, these days, I am not afraid of a bit of rice here or there. It’s just not a staple in my diet as it once was.
This version is really easy to make at home, very satisfying and delicious! Plus, by using cauliflower instead of rice, you get some more veggie nutrients in there. You might even be able to fool your kids! 🙂
INGREDIENTS (Makes 4 portions)
700g chicken thighs, cut, boneless (can be skinless or skin-on)
2 tablespoons coconut oil
100g brown onion, chopped finely
300ml coconut cream (or full fat coconut milk)
1 tablespoon fish sauce (Red Boat brand is the best)
200g capsicum, cut into similar size as chicken
150g zucchini, cut into similar size as capsicum
juice of one fresh lime
salt and pepper to season and taste
800g cauliflower, cut into florets
1 tablespoon of red curry paste (2 tablespoons if you like spicy! For convenience, I use this one. Really you can use any of the other Mae Ploy curry pastes if you don’t have this one)
Prep time: Approx. 15 minutes
Cooking time: Approx. 30-40 minutes
For the curry:
Cut the chicken into medium-sized chunks and season with salt and pepper.
Heat 1 tablespoon coconut oil over medium heat in a medium saucepan. Brown the chicken and transfer to a separate plate.
Add the onions to the saucepan and sauté for 3-5 minutes.
Return the chicken and its juices to the pot, and add the curry paste to taste. Stir-fry until spices become aromatic.
Pour in the coconut cream. Raise the heat to high and bring the contents of the pot to a boil.
Then stir in fish sauce and lime juice, turn the heat down to medium-low and simmer for 15 about minutes. Then add the capsicum and zucchini. Let the curry simmer for another 5 minutes or until the veggies are warmed through. Taste for seasoning and adjust as needed.
For the cauliflower rice:
Prep time: Approx 10 minutes
Cooking time: Approx 10 minutes
*Keep in mind, if you just buy one large cauliflower, and you don’t need all of it for cooking, you can keep the extra raw, riced cauliflower in an airtight container in the fridge for a few days to cook another time as it’s so quick cooking.
Remove the leaves and core of the cauliflower and discard. Cut the cauliflower into small florets.
Using a food processor, process the florets for about 10 seconds, until they become the consistency of rice. Careful not to over-process it as it can become mushy. If you don’t have a food processor, just remove the leaves and core of the cauliflower, but don’t cut it into florets. Use a grater to grate into the consistency of rice.
In a fry pan, melt 1 tablespoon of coconut oil at medium heat.
Add the riced cauliflower to the pan.
Add sea salt and black pepper to taste. If you like, you can also add other spices such as a little turmeric or cinnamon to give different flavours.
Sauté cauliflower for about 10 minutes or until it begins to become translucent, stirring gently to ensure it cooks through – taste it to make sure. Add a little more coconut oil if it seems to be drying out.
Serve with curry and enjoy!