Green Curry

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

1. Cut meat into strips.  Heat oil and garlic in a pan.  Cook chicken thoroughly.  Set aside.
2. Chop veggies into uniform bite size pieces.  In a medium saucepan sauté veggies in oil until softened approx 5 minutes.
3. Add ginger and curry paste and stir for a minute or two.
4. Add cans of coconut milk lay meat over top.
5. Cover and simmer on medium low for 5 minutes.
6. Boil cauliflower until well done; mash and season with salt and pepper. (See also, Cauliflower Rice)
7. Spoon Cauliflower into a bowl and top with the curry.  Sprinkle with cilantro and lime juice
8. Serve and Enjoy!

Adapted from Lindsay's post at CrossFit Queens.

Fish Curry

This one is really tasty

Ingredients

• 1 lb White fish (tilapia, flounder, shrimp, scallops)
• 1 head cauliflower (pieces)
• 2 cups broccoli (cut into bite size pieces)
• 1 bell pepper (red or green), diced
• 1 medium onion, diced
• 1 clove garlic, minced
• 4-6 oz can water chestnuts
• 1 can Coconut milk
• 1 tbs coconut oil
• Salt and Pepper to taste
• Optional Spices: Tumaric, cumin, curry, ginger, garamasala (spicy), red pepper powder (spicy)

Instructions

1. Boil cauliflower until well done; mash and season with salt and pepper. (See also, Cauliflower rice)
2. On medium heat, in a large skillet sauté oil, garlic, onion, fish (will flake apart), salt and pepper until nearly cooked. Add broccoli, bell pepper and spices, stir.  Cover for 3 minutes. Add water chestnuts and coconut milk, bring to boil. Serve in bowl, skillet mixure over the cauliflower mash.
3. Enjoy!