Ingredients
1lb of meat of choice (Chicken, beef, fish, shrimp)
2 cloves of Garlic
- 2 -2 1/2 cups chopped veggies – 4 veggies of your choice (Broccoli, Water Chestnuts, Onion, Green bell peppers and Bamboo shoots are good staples here) (I also use about 4 cups)
- 1 tablespoon chopped fresh ginger
1 container of Thai Kitchen green curry paste
2 cans coconut milk
- Coconut oil
fresh cilantro (garnish)
lime (garnish)
1 Head of Cauliflower
salt
Instructions
- Cut meat into strips. Heat oil and garlic in a pan. Cook chicken thoroughly. Set aside.
- Chop veggies into uniform bite size pieces. In a medium saucepan sauté veggies in oil until softened approx 5 minutes.
- Add ginger and curry paste and stir for a minute or two.
- Add cans of coconut milk lay meat over top.
- Cover and simmer on medium low for 5 minutes.
- Boil cauliflower until well done; mash and season with salt and pepper. (See also, Cauliflower Rice)
- Spoon Cauliflower into a bowl and top with the curry. Sprinkle with cilantro and lime juice
- Serve and Enjoy!
Adapted from Lindsay's post at CrossFit Queens.
No comments:
Post a Comment