- Thai Green Curry Paste
- Coconut Milk
- Dice Garlic, Ginger, chilli, cut onion in quarters and roughly chop the capsicum. Additionally chop the chicken breast.
- Brown the diced chicken. Once chicken is browned add the garlic, Ginger, chilli onion and capsicum and 2 heaped table spoons of Thai Green Curry Paste. Cook for approx 5 min until fragrant.
- Add the coconut milk and cook for 5 min on medium heat or until sauce is of the right consistency.
- Meanwhile, grate half a cauliflower and press a paper towel firmly to get rid of the moisture. Once moisture is removed, fry the grated cauliflower with olive oil for 3-5min. Serve with curry.
Brands and product used
- TCC - Coconut Milk