Step 1

Melt the coconut oil in a large saucepan over high heat. Cook the drumsticks, in 2 batches if necessary, for 10 minutes, turning often, or until golden. Transfer to a plate.

Step 2

Add the curry paste to the pan. Cook, stirring, for 1 minute or until aromatic. Add the chicken and stir to coat. Add the coconut cream, stock and lime leaves. Bring to a simmer. Reduce heat to low. Simmer, uncovered, for 40 minutes or until the chicken is tender. Stir through spinach.

Step 3

Cauliflower rice: Heat the coconut oil in a medium saucepan over high heat. Add the turmeric and stir for 30 seconds or until aromatic. Add the cauliflower rice and ¼ cup water. Reduce heat to medium and cook, stirring occasionally, for 7 minutes or until water has evaporated. Season with salt and pepper.

Step 4

Serve the curry with the cauliflower rice.