1 cauliflower head
500g free range organic chicken thigh cut into 1 inch pieces
1 onion diced into generous pieces
2 carrots cut into pieces
1/2 head of broccoli cut into pieces
1 can coconut cream
2 tbsp olive oil
1 tbsp green curry paste (bought in asian mart)
Fresh coriander leaves for garnish
Fry onion and curry paste in pot with olive oil.
Once onion gets semi transparent, add chicken and stir until cooked.
Add can of coconut cream, water, and carrots. Cook for 7 minutes with the lid on with a gap for steam.
Add broccoli and cook for a further 5 minutes.
Serve with cauliflower rice and coriander leaves.
Cook one head of cauliflower florets in a steamer for 12 minutes.
Mash with a potato masher. Thats it, looks like rice!