Thai Red Curry with Cauliflower “Rice”

Curry paste
50 g dry red chilli- soaked in hot water for 5 mins and seeds removed if you don’t like it too hot
6 large cloves chopped garlic
2 inch square fresh chopped ginger
4 sticks chopped lemongrass
3 kaffir lime leaves chopped
2 shallots chopped
Place all ingredients into a food processor and blend for about 1 minute. Can be stored in the fridge covered for up to 2 weeks or frozen for up to 1 month.

500ml coconut milk (I like the Ayam brand- no added cr@p)
500g veges – snow peas, capsicum, broccoli, beans chopped into same size pieces
1 tbsp fish sauce
2 heaped tbs red curry paste
500g meat -chicken, beef, prawns or duck work well

Do not shake the tins of coconut milk, we want them to be separated! Open them up and put aside. Get a nice big pan and heat it up nice and hot. Once it’s hot, scoop the creamy bits off the top of the coconut milk and put them in the hot pan (careful this will probably spit back at you!) stir this for a few minutes and allow the cream to do it’s thing, it will break up and the water will evaporate out. Add the curry paste and stir fry for another minute until fragrant. Add your meat and fish sauce and cook until it is about 3/4 done. At this point, add your veges and remaining coconut milk and bring to the boil. Reduce to simmer and cook until the veges are al dente. You are now ready to eat. Serve with steamed rice, rice noodles or cauliflower rice if you are doing the paleo or low carb thing.

Cauliflower ‘Rice’

1/2 head cauliflower

Chop it up and chuck it into the food processor. Pulse until it has the consistency of grains of rice. Now you can use this like fried rice or steam in the microwave for a few minutes until just cooked.