Slow-cooker Thai Green Curry with Coconut, Coriander & Lime Cauli-Rice (Gluten & Grain Free)


I’ve loved Thai food for as long as I can remember. I’m full of memories eating Thai dishes while laughing with friends, during celebrations with family, and that one time with my hubby I ordered it so spicy-hot my stomach hurt for a couple days – but, hey, it was worth it! The dishes pack a boat-load of flavour, they’re spicy, warming, and scrumptious – just the way I like it 🙂

Green curry is one of my favourites. It’s a simple, classic dish but such a crowd pleaser (an easy go-to if you’re stuck on a dinner party idea). It pairs perfectly with this coconut, coriander & lime cauli-rice. Even rice lovers and cauliflower haters have been known to clean the plate and ask for more!

The photographed dish here is one that I made for St Patricks day last week, hence the green overload, but I usually add more veggies such as carrots and mushrooms along with the broccoli. Most of the time I cut my chicken into pieces before cooking, but trialling a ‘pulled chicken’ curry worked well, the meat was saucy and delicious, I’ll definitely be doing it again and I’d recommend trying it out!


Slow-cooker Thai Green Curry with Coconut, Coriander & Lime Cauli-rice (serves 4)

1 small onion, diced
2 garlic cloves, diced finely
2 tsp freshly grated ginger
1x 400ml can full-fat coconut milk
3 tbsp green curry paste (either homemade or your preferred brand – check the ingredients to ensure they suit you)
1/2 tsp chopped kaffir lime leaves
1 tbsp fish sauce
1/2 tsp salt

2 large chicken breasts (whole if you wish to do pulled chicken or chopped if you wish to have a standard curry)
* if you decide to chop the chicken you may wish to add veggies to the crockpot to cook it all in one dish (or you can steam and serve separately) for example; 1 carrot thinly sliced, 1 cup broccoli florets, handful chopped mushrooms etc..

1 small (or 1/2 large) head of cauliflower
1 tbsp coconut oil (or butter or ghee)
1/3 cup full-fat coconut milk
1/2 tsp salt
1 small handful fresh coriander leaves, chopped
rind and juice of 1/2 lime (more to taste if desired)

Place all the ingredients for the curry in the your slow cooker, then cook on high for 3 1/2 hours (only 2 1/2 if you’re not intending on ‘pulling’ the chicken) after this time remove the chicken from the sauce and set on a chopping board. Gently shred/pull the chicken apart with two forks. Return the chicken back to the slow cooker to mix in with the sauce while you prepare the rice.

To cook the rice: break your cauliflower into chunks and place in your food processor. Process until you reach a rice-grain-like texture. (If you don’t have a food processor you can alternatively grate the cauliflower).
Heat a pan to medium heat on your stovetop. Melt the coconut oil (or butter/ghee) then add the cauliflower, stirring it around. Add the coconut milk and salt, stir to mix then allow the coconut milk to steam through, cook out stirring occasionally until there is no more liquid pooling at the bottom of the pan. Add the lime rind, juice, and the coriander leaves, stir through. Taste test and season further if required (with more lime juice or salt).

Serve immediately, garish with more coriander leaves if desired.


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