If you’re like me you enjoy two things: easy dinners and thai food. Often when these things go together it involves a take out menu until recently when I finally mastered a green curry dish that rivals my favourite take out spot (although I still love to mix it up and give them a ring from time to time to remind them I still love them. I’m a good neighbour like that.).
This version I make with cauliflower rice because I LOVE my brassica veggies (although sometimes not the after effects….) and I find the creamy coconut sauce so rich that this makes it feel a little lighter. Of course, if you want to go the brown rice route (another bonus of making it at home – no nutrient and fiber deficient white rice!), then I am all for that, too. Or get crazy and go half and half. This is your dinner, folks. You do, you.
The Natural Blonde
P.s. Make lots. This is the best leftover lunch. Sucks to any colleagues who give you the “smelly curry food in the microwave” stink eye. They’re just jealous cause you won lunch. 😉
Cauliflower Rice Green Curry
- 4 cups cauliflower rice (either store bought or made from cauliflower pulsed in a food processor until a rice-like consistency). Can also sub in cooked brown rice.)
- 1 Tbsp. coconut oil
- 1 cup canned coconut milk (preferably organic, BPA free)
- 2 Tbsp. tamari
- 2 Tbsp. green curry paste
- 1 Tbsp. fresh ginger, grated
- 1 yellow onion
- 1 medium carrot, thinly sliced into rounds
- 1 red pepper, thinly sliced
- 1 cup broccoli florets
- 2 handfuls spinach, roughly chopped
- 1-2 tsp. red pepper flakes (optional)
- ¼ cup cilantro, chopped
- Optional: 1-2 cups shredded chicken or cooked tofu
In a small bowl, whisk together the coconut milk, curry paste and tamari. Set aside.
In a large sauté pan, heat the coconut oil over medium heat then add in the carrots and onion, sautéing for 3-5 minutes. Next, add the red pepper, broccoli and ginger and saute for another 2 minutes. Then, add in the cauliflower or brown rice and stir for a minute before adding in the sauce mixture. Bring the mixture to a simmer then reduce heat to low, cover and allow to simmer for ten minutes. Lastly, stir in the spinach, chili flakes and cilantro (and the chicken or tofu using) and stir until spinach is just wilted and protein (if using) is heated through. Serve and enjoy!!