This is my spin on the classic green curry so many love from their favorite Asian Restaurant. I had bacon that desperately needed to be used, so why not incorporate that as well?
1 Head Cauliflower, florets removed
3 tsp. Olive Oil
1 T Smoke Paprika
3 Slices Bacon ( I used Jalapeno Infused, regular fine)*
1 Large Boneless Skinless Chicken breast, fat removed and diced into bit size cubes (can use tofu)
1/4 C Red Onion, sliced thin or diced
1/2 Yellow Bell Pepper, sliced thin or diced
2 Large Carrots, julienned
3 Thai Chili Peppers, sliced (Red ones are less spicy than green)
2 Cloves Garlic, minced
3 T Green Curry Paste
3 tsp. Green Curry Seasoning (optional)
1 Can Coconut Milk
1 Can Bamboo Shoots, drained (optional)
2tsp. Palm Sugar (white sugar fine)
1/2 C Water
1-2 T Fish Sauce
2 tsp. Soy Sauce ( make sure to use gf is needed)
1 T Arrowroot Powder (cornstarch fine)
2 T Cilantro, chopped
1 T Dried Thai Basil
1 tsp. Lime Zest
2 tsp. Rice Vinegar
1/2 tsp. Ground Ginger
2 C Jasmine Rice
2T Rendered Bacon Fat*
3 C Water
-In small bowl, coat cauliflower with oil, top with paprika. Place on parchment lined pan, bake 450 degrees for 18 minutes. Set aside.
-Fry bacon in large skillet with lid until crisp. Remove bacon and allow to cool.
-Add chicken, peppers, onion and carrot to greased skillet. Cook over medium low heat until chicken is almost done and veggies are starting to soften. Pour in coconut milk, water, curry paste. Add in remaining ingredients, stir well to ensure everything is dissolved and mixed well. Bring to simmer, cover and simmer about 10 minutes. Remove from heat, and allow to cool a bit before adding roasted cauliflower.
-Add rice, water and bacon grease to pot with lid. Bring to boil over medium high heat, stir , cover and cook about 20 minutes. Remove from heat and allow to cool for 10-12 minutes. Crumble cooked bacon, and stir into rice.
-Serve curry with rice (can use noodles if you desire).
*If vegetarian, omit bacon and grease in pan, and use olive oil, about 2T.