Prep 10 mins Cook 30 mins Makes Serves 4 Source 28bysamwood.com
(Feel free to substitute the fish for chicken breast pieces if you prefer.)
Halve chillies and remove seeds. Roughly chop along with garlic and lemongrass and blend with curry powder, turmeric and 1 tbs coconut oil until a paste forms. (If you are unfamiliar with lemongrass, simply remove the tough outer leaves and the bulb (end) and slice the stalk using all of the fleshy part. Stop slicing when you get to the greener, more woody section).*
Heat 1 tablespoon oil in a large pan and cook paste for two minutes or until it becomes fragrant.
Add coconut milk, coconut cream and sweet potato and simmer for 15 minutes or until sweet potato is soft. (If you prefer chicken to fish, add it at this time as well.)
If you are making the original recipe, add the fish once the sweet potato is cooked and simmer for 5-10 minutes.
Finally, add chopped greens and simmer for 5 minutes.
Prepare the cauliflower by blitzing the florets in a food processor until it resembles coarse breadcrumbs. Then heat in microwave for a couple of minutes, or toss in a non-stick frypan over low-medium heat with oil and cover for 5 minutes until steamed.
Serve curry over cauliflower rice.
*You can make the paste ahead of time to be even more efficient.
Energy 2194.84 kJ
Calories 524.16 cal
Sat. Fat 36.78g