This serves four and is easy. I served it with herbed rice, or you could serve it with my microwaved coconut rice. Yum.
Four chicken thighs, diced;
1/2 tsp ginger powder;
1/4 cup smooth peanut butter;
135ml coconut cream;
1/2 cauliflower, broken into florets;
1 lemon grass stalk, cut in half.
Heat a little extra oil (I use olive oil) in a frypan, then brown the chicken on a high heat. Turn the heat down and add the other ingredients. Simmer for about 20 minutes. Remove lemon grass once the chicken is cooked and the cauliflower is cooked but still retains some crunch.
How easy is that? Serve on rice and it’s done!