GREEN CURRY PASTE
1/4 cup Green onions, (about 8, just the white onion part)
1/2 cup Green jalapeno pepper, seeded and sliced
2 cloves Garlic, crushed
1 tbsp Ginger, grated
1 tbsp Coriander seeds, ground
1/2 tsp Peppercorns, ground
1 tsp Sea salt
5 medium lime leaves, sliced
1/2 cup Lemon Grass, sliced
2 cups Basil, sliced
1 cup Cilantro, tightly packed chopped
3 tbsp olive oil
4 medium Lime, zested and juiced
ADDITIONAL ITEMS FOR CURRY
16 oz chicken breast, cubed (4 breast)
2 cups Mushroom, chopped
1 medium Red bell pepper, cut thinly
1 3/4 cups Coconut milk, (400 ml can)
1 head Califlower, grated
1/8 cup Basil, chopped
1/8 cup Coriander, chopped
|1. Put all the green curry paste ingredients into a food processor. You can use a small processor and do it in batches or you can do it all at once in a large processor. This will make about 1 1/2 cups green curry paste. Freeze half the paste and place the rest in a large bowl and toss it with the raw chicken pieces so it can marinate for 30 minutes. The carb count on this one is off due to the paste makes up two batches.
2. Take out a large sauté pan or a Wok and add a little oil to the pan. Fry all the marinated chicken at once. It won't really brown, but will cook fairly quickly. Set aside. In that same pan, quickly fry up red bell pepper until soft. Add mushrooms and chicken back to the pan.
3. Add the coconut milk and simmer a bit longer, 8-10 minutes or so. This will give a nice thickened sauce. Taste the sauce and season with salt and pepper to taste. Add the grated cauliflower to the curry and simmer another 10 minutes. The cauliflower will steam and soak the flavor and seem just like rice.
4. If not thick enough, serve over hot grated cauliflower and enjoy the exotic taste of this dish. Garnish with the remaining basil and coriander on the top. Serve hot.
Per Serving: 366 Calories; 24 g Fat; 14 g Sat Fat; 64 mg Cholesterol; 486 mg Sodium;
12 g Carb; 5 g Fiber; 29 g Protein.