Thai Green Curry and Cauliflower Rice ingredients
- 400g Quorn chicken chunks
- 400ml coconut milk
- ¼ jar of Thai Green Curry paste (I rate the Blue Dragon paste)
- Your choice of vegetables. If I’m feeling flush I go for M&S Rainbow vegetable stir fry or if the cupboards are bare I will just chuck in an onion and some carrots
- 1 tbsp oil
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp salt
For the Cauliflower Rice:
- 1 cauliflower
- 1 tbsp raw coconut oil
{Method}
1. Heat the oil in a pan and lightly fry the quorn. Then add in the paste and cook for a couple more minutes.
2. Stir in the coconut milk, veg, salt and sugar.
3. Whilst that’s simmering make the rice by blitzing the cauliflower into tiny little pieces, either using a grater or a food processor. Then heat the coconut oil in a pan and add the cauliflower. Cook for five minutes.
4. Enjoy!
I’ve also served up cauliflower rice with a tofu stir fry, tandoori fish (I sprinkled in some curry powder and turmeric into the rice), and with Caribbean pork (I added garlic, onion and Moroccan spices to the rice). My next venture is going to be broccoli … Lauren tells me Madeline Shaw’s monkfish curry with broccoli rice is immense.
And if you still aren’t convinced by cauliflower, my other culinary obsession is those Cadbury Pots Of Joy.
