Thai green chicken curry is a favourite Friday night take away for a lot of busy people. It’s actually very quick and easy to make and with careful selection of your spice mix and the addition of delicious cauliflower rice (instead of white rice) this makes a fantastic keto friendly Friday night replacement.

If you need a reminder about how to make cauliflower rice, click here 

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Ingredients

1 brown onion, thinly sliced
2 cloves garlic, crushed
2cm of fresh ginger, crushed or finely chopped
¼ to ½ jar of Thai green curry paste (dependent on taste – I use the Valcom brand as it has very little sugar, but check the labels on others as they vary significantly)
500g chicken breast – diced into bite sized chunks
Splash of extra virgin olive oil or coconut oil
Can of coconut milk (420g)
Selection of vegetables – You can use pretty much anything you like, or have in the cupboard such as zucchini, broccoli, carrot, red capsicum.

Note: for the Thai green curry in the photo I used 1 zucchini, some broccoli, 1 red capsicum and a baby eggplant. When available, cherry eggplants make a great tasty, authentic addition to this dish. When not available, baby eggplants (long and thin like a carrot) can be used instead.

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Method

Heat a wok or large frying pan with a splash of oil on a medium heat. Add the Thai green curry paste and stir until fragrant. Add onions, ginger and garlic and sauté until golden brown. Add chicken and stir occasionally until cooked.

Add the can of coconut milk and when it starts to bubble, turn it down low and simmer for 20 minutes.

Add vegetables within that 20 minute simmer period, dependent on type – hard vegetables, such as carrots should be put in after about 5 minutes. Soft vegetables, i.e. broccoli, capsicum etc. should be added at about the 10 minute mark.

Around the 20 minute mark, prod the veggies. If they are soft enough for your taste, serve.

This dish can be eaten on its own, or an ideal accompaniment is Cauliflower rice (See specific recipe)