Thai Green Chicken Curry and Coconut Rice - Rita Venter

Ingredients:

2 kg organic chicken breasts

1 onion (sliced)

4 tablespoons coconut oil

green curry paste

1 tin coconut cream

Method:

Make your curry paste:

Curry Paste (enough for 2 curries):

5 green chllies (seeds removed from 3)

4 cloves of garlic

1 stick of lemon grass

1 large knob of fresh ginger

2 tablespoons fish sauce

Zest and juice of 1 lime

1 teaspoon light olive oil

1 bunch fresh coriander

1 teaspoon salt

1 teaspoon xylitol

Put all the above in a food processor to make a smooth paste.

Salt and cut the chicken pieces into cubes and fry  in 2 tablespoons of the coconut oil until golden and half cooked. (set aside)

In a very hot wok or large pan fry the onion in 2 tablespoons of coconut oil

Add  half the curry paste

Fry for a bit to release the flavours.

Add the coconut cream.

Add the chicken pieces and juices from the pan that you fried the chicken.

Taste and adjust seasoning.

Coconut Rice

1 large cauliflower cut into florets and pulsed in the food processor until it’s a rice consistency.

1 tin coconut milk

1 teaspoon Xanthan gum

salt to taste

In a pot warm your coconut milk

Add the cauliflower rice and salt

Add the xanthan gum and stir until the gum is incorporated.

Stir occasionally until the “rice” is thick.

Do not overcook the rice.  It should be cooked but still firm

Serves 6