As I told you yesterday, we’ve been traveling a lot in Thailand and South East Asia. I love Thai food even though Thai food always involves a few compromises for me. Even though the food is fresh and light, they use so many processed items in their cooking, like ready made sauces and taste enhancers. And they are all loaded with sugar and other crap.
When I cook Thai inspired dishes in my own kitchen, I still compromise a little bit. I use a curry paste that I buy instead of making my own. I always make sure it’s not full of sugar but it’s always made with some sort of questionable vegetable oil. I’m sure I’ll survive though. I always use fish sauce which do contain sugar. Sometimes I leave it out but I do like the umami-taste it brings to the dish.
Curry pastes vary a lot from brand to brand. I bought mine in Thailand and it’s quite spicy. So always taste and adjust when you follow someone else’s recipe for Thai food.
SERVES 4 PERSONS
- 600g chicken breast, chopped into small bites
- 1 large tablespoon of coconut oil
- 1 tablespoon of yellow thai curry paste
- zest and juice from 1 organic lime
- 1 small thumb sized piece of fresh ginger, grated
- 3 cans of coconut milk
- optional: 1-2 tablespoons of fish sauce
- 2 tablespoons of tamari (gluten free soya)
- 2-3 kaffir lime leaves
- 1 head of cauliflower, grated
- Fresh coriander leaved
2. Add chicken and brown it on all sides.
3. Add lime zest and juice, coconut milk (one full can and only the cream from the other two). Also add kaffir lime leaves, ginger, tamari and fish sauce. Let cook for about 20 minutes.
4. Make cauliflower rice: grate the cauliflower in your food processor. You can eat them raw or you can let them soak in boiling water for 1-2 minutes and drain immediately after. I like them both ways.
5. Place cauliflower rice in little bowls and pour the chicken curry on top. Sprinkle coriander leaves on top. Please don’t leave coriander out! In the right dosage, they taste amazing!