Thai Green Curry with Cauliflower Rice

Will Collier, Harlequins (and now England) Tighthead Prop, made an incredible pre-season, no-carb Thai Green Curry with Cauliflower rice. Watch the full episode here

Ingredients (Serves 2)

  • 4 cloves garlic
  • 2 shallots
  • Thumb sized piece of ginger
  • 2 lemongrass stalks
  • Fresh chilli
  • Ground cumin
  • Fresh coriander
  • Fish sauce(not essential)
  • 2 tins Coconut milk
  • Chicken stock cube
  • 2 large Cauliflowers
  • 2 Lean Meat London chicken breasts.
  • This is Good Macadamia Nut Oil


1. [For the paste] Chop the garlic, a shallot & some ginger+ remove the tough outer-layer of, and then chop up, the Lemon Grass, and blend in a food processor (or chop very finely).

2. [For the paste] Add in some chopped chilli & corriander and a pinch of cumin, and a splash of fish sauce and blend again.

3. Set the paste to one side.

4. Chop up some chicken into small chunks.

5. Chop up a small handful of mushrooms.

6. Into a heated pan, brown off the chicken in 2-3 minutes. Once browned, remove from the pan.

7. Add a little lime juice into the paste.

8. Add the curry paste into a pan, with a little oil, and heat for 2 minutes,

9. Pour 1 can of Coconut milk over the paste, over a lower heat.

10. Throw in the mushrooms, sugar snap peas and allow the paste/coconut milk to reduce.

11. Add the chicken back to the paste and allow to simmer.

12. [For the Rice] Remove the leaves from the Cauliflower, chop it into chunks, then blend until the same size/consistency as rice.

13. Heat the rice in a small pan, with a little oil, for 4-5 minutes until cooked through.

14. Serve & garnish with a little chilli, coriander and lime.