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Source: Thrive
Ingredients:
Serves 2
• 1 Onion chopped
• 1 Chicken Breast chopped into 2cm pieces
• ½ jar of green curry paste (or red/yellow if you prefer)
• 1 can coconut milk
• 1 tablespoon fish sauce
• 2-4 kaffir lime leaves
• Handful of Green Vegies (broccoli, beans etc)
• Handful of Roastable Vegies (potatoes, kumara, pumpkin)
• Fresh Coriander chopped
Method:
- Chop up roast vegies and roast in oven until golden brown.
- Meanwhile heat a frying pan on high heat and cook the onion until golden
- Add the chicken and cook until sealed / slightly golden
- Push the chicken and onion to the sides of the pan and add the curry paste and cook for 1-2 minutes until fragrant
- Turn the heat down to low and pour in the coconut milk, mixing well so there are no clumps of curry paste left
- Stir in the fish sauce and add the lime leaves
- Cover the pan and leave it to simmer on low heat for 30-45 minutes, it can be left on low heat for longer if you like, this will help the flavours develop as well.
- Stir the curry every 5 – 10 minutes
- The roast vegies will likely be ready before the curry so remove them from the oven and set aside
- 5-10 minutes before you want to serve add in the roast vegies and green vegies, leave the heat on low and leave the lid on
- Now is a good time to cook the cauliflower rice.
- To serve get two large bowls and fill with the cauli rice on one side, then the curry on the other.
- Sprinkle the fresh coriander over and enjoy!
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