Green Curry Chicken

This curry is super fast to make, and so easy it is like having a takeaway - both my kids like this curry. 

All you have to do is chop the chicken up and the rest you are just opening containers and heating them. The hard work is done for you when you buy the green curry paste. I checked the ingredients to find one with no gluten and the least carbs/sugar.

INGREDIENTS

CURRY

1 tablespoon coconut oil

800g chicken breasts, chopped into 2cm pieces

1 tin (approx 400ml) coconut cream

2-3 tablespoons green curry paste, or more depending on how spicy you like it (I used Gregg's brand)

1 tin (approx 200g drained) bamboo shoots, drained

80g / 1/2 cup defrosted frozen peas

CAULIRICE

1/2 head of cauliflower, chopped into rice. 

2 tablespoons butter or coconut oil. 

METHOD

Heat a wok on medium heat. 

Add the coconut oil and let it melt.

Add the chopped chicken and toss in the coconut oil cook for a few minutes turning until all the chicken looks white.

Pour in the coconut cream, add the green curry paste and stir until the coconut cream goes green. Let simmer on low for 5 minutes. 

Add the bamboo shoots and green peas and cook for a further 5 minutes.

Take a piece of chicken out and cut it in half to check that the chicken pieces are cooked through, if not cook a bit longer or until they are cooked through. 

Serve the curry on a bed of caulirice. 

Place a medium-sized fry pan on medium heat and melt butter or oil. 

Add the caulirice to the pan and stir to coat. Place the lid on and cook for 2-3mins.

If you don't have a lid keep stirring and cook a bit longer as needed. I like it best when it still has a bit of crunch.

Sprinkle in salt and pepper and serve instead of rice.

CURRY SERVES 4 / CALORIES 540/ PROTEIN 65.2g / CARBS 7.8g / FAT 25.5g