1.finely chop the garlic and ginger root and place it in the bowl 2.slice the spring onion and place it in another bowl 3.slice the mushrooms. Cut them in half and then slice 4-6 pieces out of each half. Put them in the mushroom bowl. 4.dice the pepper bell and place it the pepper bowl.
* skip for strict AIP
5.in a large bowl, grate the cauliflower (extra coarse). It should look like large grains of rice. Add a 1 ts of salt and mix.
For the curry:
6.peel the onion, garlic and the ginger and put them in the curry bowl. 7.cut the lemon grass in pieces 2cm1in long 8.put in the blender 1 ts turmeric powder, the onion, garlic, 3 slices of ginger, 1 tbs fish sauce, 1 tbs brown sugar and juice from 1/2 lime and the coconut milk. Blend well until smooth. 9.cut the chicken breasts in 2cm1in cubes and put it in the chicken bowl. Sprinkle 1ts of salt.
Like most Asian dishes, this one too is best served immediately when finished cooking. In each plate, make a circle of cauliflower rice, empty in the middle (about 6-8 good tablespoons). Place in the middle 4 tablespoons of meat and curry sauce.