In My Kitchen

Who: 4 Hour Recipes blog

What: Green Curry Chicken and Vege

When: last night

Where: our kitchen table

Why: once again I am seeking to reduce our intake of refined white flour and sugars- so we have cut our most grains from our diet- the question there for is what do we replace it with? Not even necessarily a dietary concern- we don't need to replace rice for a full plate- but texturally and taste wise we have come to expect something to eat with curry!

How:

1 package baby corn
1 can bamboo shoots
a handful of chopped coriander leaves
2 cloves garlic- minced
1 bell pepper- julienned
2-4 tablespoons green curry paste (depending on taste)
1 cup coconut milk
1 tablespoon olive oil
juice from 1 lime
riceaflower (stay tuned to find out what this is-life changing!)
2 chicken breasts diced into 1" cubes

1. heat olive oil and cook chicken and remove chicken from pan

2.  add veggies to the same pan and cook veggies until tender

3. add chicken back into the pan with veggies, add curry paste

4. stir in coconut milk and heat through, letting the coconut milk and curry paste blend thoroughly

5. mix in lime juice and coriander leaves

6. serve over riceaflower

   Now at this point you are probably wondering what on earth is riceaflower? All riceaflower is is cooked cauliflower coarsely mashed to the consistency of rice- rocket science this is not! We do not have a microwave so all we do is steam a head of cauliflower and then with a potatoes masher mash the steamed cauliflower to desired constancy. This is an excellent replacement for rice and one my taste buds really love!