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Thai Green Curry: Chicken & Cauliflower

NibbleDish Contributor| Jun 1, 2018
Ingredients
Part 1: Curry Base
  • 2 tsp (heaping) lemon grass paste (bought in standard American grocery store)
  • 1/2 tsp dry coriander
  • 1 1/2 tbsp Fish Sauce
  • 3 green chillies (add more/less seeds for spiciness)
  • 1 medium onion
  • 3 tsp minced garlic
  • 1x2 inch piece of ginger
  • Juice from 1 fresh lime
  • 1/2 cup fresh coriander (cilantro)
  •  2 tsp full bodied soy sauce

    Part 2: Other Curry Ingredients

  • 2-3 tsps of EVOO or peanut oil (for frying)
  • 1 can coconut milk
  • 4 boneless skinless chicken thighs
  • 1/2 head of cauliflower
  • 1/2 cup course chopped Sweet Basil (garnish)
  • extra lime wedges (if you like lime / garnish)
  • 1/2 cup Quinoa
  • 1/2 Basmatti Rice
  • 3-4 strands of Saffron


*Food processor makes, making the curry base easier.
*Rice cooker makes, making rice/quinoa easier
*Pot/pan should have a lid

Instructions
Start to make Rice/Quinoa, I have a rice cooker. If you don't have a rice cooker, read/follow directions on packaging.

1/2 quinoa and 1/2 basmatti rice mixed with 2 cups of water, set to cook, it's done in 45 minutes.

Green Curry:
  1. Cut Fresh Coriander, ginger, chillies, & onion into a size which fits easier into your food processor.
  2. Place above ingredients into processor, add lemon grass paste, dry coriander, fish sauce, minced garlic, & soy sauce. Squeeze lime on top.
  3. Pulse until you have a very fine chop/paste.
    If you don't have a processor, chop all ingredients till finely chopped. If you have a mini processor, chop ingredients to the capacity of the processor and mix them all together in a mixing bowl.
    Paste is ready.

  4. On a stove top heat up (medium heat) a large pan (with cover) with 2-3 tsps of EVOO or peanut oil.
  5. When the oil is hot add curry paste, then pour in can of coconut milk, let simmer 1-2 minutes.
  6. Add chicken thighs, bring to a boil, then reduce heat to low and cover for 1 hour, stir occasionally. 
  7. Add cauliflower broken into 1-inch pieces cook for 15-30 minutes.
     
  8. Plate rice/quinoa and curry, sprinkle with basil, add extra lime wedges and enjoy.

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