Ingredients:
For the Dandelion Roots:
1 tbsp coconut oil
2 handfuls dandelion roots, washed, peeled and cut into 3cm lengths
2 garlic cloves, chopped
For the Curry:
3 lime leaves, shredded
2 tbsp Thai green curry paste
1 tbsp coconut oil
1 bunch fresh coriander, leaves and stems separated, stems fienly chopped
1 handful frozen peas
400g tin of coconut milk
2 chicken breasts, chopped
Method:
Place a wok over high heat. Once hot, add the coconut oil and use to stir-fry the dandelion roots for 3 minutes. At this point add the garlic and stir fry for 1 minute more.
Transfer the dandelion roots and garlic to a bowl and set aside as you prepare the curry.
Add the coconut oil for the curry in the wok. When hot stir in the Thai green curry paste and stir fry for 30 seconds.
Now add the chicken breast pieces and stir-fry for 5 minutes before adding the chopped coriander stems and shredded lime leaves. Stir-fry for 2 minutes before pouring in the coconut milk.
Bring to a simmer and cook for 10 minutes. At this point add in the stir-fried dandelion roots and frozen peas and continue cooking for 10 minutes.
Stir in the coriander leaves and serve on a bed of rice.
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