INGREADIENT

• 1 tbs coconut oil
• 8 chicken drumsticks
• 2 tbs Valcom green curry paste
• 400ml canned coconut cream
• 2/3 cup Massel* Chicken Style Liquid Stock
• 2 kaffir lime leaves
• 60g baby spinach leaves
• 1/2 red onion small thinly sliced

Cauliflower rice

• 1 tbs coconut oil
• 1/2 tsp ground turmeric
• 500g cauliflower rice fresh or frozen
• 1 pinch salt and pepper *to taste

Direction

1. Melt the coconut oil in a large saucepan over high heat. Cook the drumsticks, in 2 batches if necessary, for 10 minutes, turning often, or until golden. Transfer to a plate.
2. Add the curry paste to the pan. Cook, stirring, for 1 minute or until aromatic. Add the chicken and stir to coat. Add the coconut cream, stock and lime leaves. Bring to a simmer. Reduce heat to low. Simmer, uncovered, for 40 minutes or until the chicken is tender. Stir through spinach.
3. Cauliflower rice: Heat the coconut oil in a medium saucepan over high heat. Add the turmeric and stir for 30 seconds or until aromatic. Add the cauliflower rice and ¼ cup water. Reduce heat to medium and cook, stirring occasionally, for 7 minutes or until water has evaporated. Season with salt and pepper.
4. Serve the curry with the cauliflower rice.