Thai green chicken curry

Method

Step 1:

To make the curry paste, blitz the ingredients in a blender. Pulse for one minute and then blend until smooth. Set aside 4 tablespoons for the curry, then pour the rest into ice cube trays and freeze for other meals.

Step 2:

In a large sauté pan, add the 4 tablespoons of curry paste and toast lightly with a wooden spoon. Add coconut cream and stock, and mix well.

Step 3:

Meanwhile, lay walnuts on a tray and place under a hot grill for 5 to 6 minutes until golden and toasted. Remove from the heat and immediately pour over the honey and soy sauce until the nuts are coated nicely.

Step 4:

Add the shredded chicken and vegetables, and bring to a simmer for 5 minutes until hot and combined.

Step 5:

In the meantime, pulse your cauliflower florets into rice-like consistency.

Step 6:

Place cauliflower rice in a microwave-safe bowl and crumble in the cube of chicken stock, mixing thoroughly. Cover with plastic wrap and microwave on high for 7 to 8 minutes. Once your rice is done, remove the film and stir with a fork to steam for 3 minutes.

Step 7:

Serve green curry with cauliflower rice on the side, garnish with fresh lime and coriander.