Ingredients

330ml thai green curry sauce 1 jar
100g minced chicken
220g onions (diced)
100g mushrooms (chopped)
100g peppers (chopped)
3 tbsp oil
1 tsp garlic (crushed)
7 scoops Nutilis Clear
Mash 100g sweet potato
50g cauliflower
50ml coconut cream
1 tbsp milk powder
50g butter
Salt and pepper
5 scoops Nutilis Clear
100ml coconut milk to serve
2 scoops Nutilis Clear to thicken coconut milk

Method

1. Heat the oil in a pan, add the minced chicken and break up large lumps, add mushroom, onions, peppers and garlic. Cook for 5-10 minutes until chicken is sealed and browned.
2. Pour over the jar of sauce, milk powder and simmer for 5-6 minutes, stirring occasionally and breaking up lumps.
3. Add the thai curry sauce and reduce heat to simmer for 10-15 minutes.
4. Place 4-5 spoonfuls of curry mixture into a blender and blend until smooth, may require a little longer to blend.
5. Add 7 scoops of Nutilis Clear, blend for a further 20 seconds and leave to stand for 90 seconds​.
6. Method mash:
7. Place water in a saucepan and add the sweet potato and cauliflower.
8. Bring to the boil and simmer for 15 minutes.
9. Place the sweet potato, cauliflower, water from cooking, milk powder, butter and coconut milk in blender and blend until smooth.
10. Add 5 scoops of Nutilis Clear and leave to stand for 90 seconds.​