Thai Green Curry & Cauliflower Rice

I spotted a really delicious looking Thai Red curry & Squash recipe on one of my favourite twitter pages @DBNHealth this week. Since i am not the biggest fan of hot food I decided to put my own spin on it and make a slightly milder, Green curry version.

For those that are interested the original recipe can be found at:

http://paleogrubs.com/red-curry-recipe

Here's my version...enjoy :)

INGREDIENTS

Thai Green Curry

• 1 Pack Baby mielies
• 5 Large Baby Marrows  (Chopped)
• 2 Tins coconut milk
• Coconut Oil
• Fish Sauce
• 3 Tbsp Lemon Juice
• Ginger (Chopped)
• 4 Cloves Garlic (Chopped)
• 3 Tbsp Green Curry paste
• 1/4 Hubbard squash
• 1 Onion (chopped)
• Salt/pepper/herbs
• Parsley

Cauliflower Rice

• 1 Head cauliflower
• Coconut Oil
• Salt/pepper/herbs

METHOD

Thai Green Curry

Heat up oven to 180 Degrees

Coat Hubbard squash in coconut oil, salt, pepper, Herbs & put into oven for +/- 45mins until soft

Take a big pot and sauté your chopped onion, ginger & garlic in coconut oil until golden.

Add in 1 tin coconut milk, dash of fish sauce, lemon Juice, Green curry paste along with the chopped baby marrows & mielies.

Cook for 20mins until coconut milk has reduced after which add the second tin.

Cook for another 20-30 mins until mixture thickens slightly & veggies are soft

Once hubbard squash is cooked take a fork and scrape soft, fleshy parts into the pot of curry.

Cook for a further 5-10mins

Cauliflower Rice

Take the head of cauliflower and break off all florets.

Put florets in a blender and pulse until it resembles rice.

Heat up some coconut oil in a frying pan and sauté cauliflower ‘rice’ for 3-5mins (add salt, pepper & herbs for flavour)

Serve Thai Green Curry on top of Cauliflower rice

Garnish with parsley or some micro leaves J