Thai green chicken curry with healthy rice

Don't reach for a takeaway tonight - instead go for the takeaWHAITE! Each week our chef John is going to show you how to make the same recipes at home, but a much healthier and more satisfying version. Today John swaps the rice for grated cauliflower.

Ingredients:

For the Paste:

35-40g fresh coriander, including stalks25g fresh ginger, peeled2 large garlic cloves, peeled6 spring onions1 stalk of lemongrass, white flesh only1 birds eye chilli1tbsp soy sauce2tsp fish sauce

For the Curry:

6 skinless and boneless chicken thighs cut into 1inch chunks35g creamed coconut400ml chicken stock1 courgette, in 1cm dice

For the Cauliflower Rice:

1 medium cauliflower, coarsely gratedA little oilSalt and pepper

Method:

• To make the curry paste, simply throw the ingredients into a small food processor and blitz to a smooth paste. Set aside until needed.

• For the curry, fry a heavy based saucepan over a medium heat. When the pan is hot, add the chicken pieces and cook until the flesh is white and sealed. Scoop out and onto a plate until needed.

• In the same pan, add the curry paste and fry until you can smell the flavours quite intensely. Add the creamed coconut and stir through until melted, then add the chicken back to the pan and stir until each piece is coated in the curry paste.

• Add the chicken stock and bring the pan to a boil. Reduce to a simmer, and allow to cook for 20 minutes. After 20 minutes, add the courgette pieces and simmer for a further 5 minutes.

• For the rice, heat a little oil in a frying pan over a medium heat. Add the grated cauliflower with a pinch of salt and pepper, and sauté until the cauliflower ‘rice’ is warmed through.

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