For the chicken:
For the coconut cauliflower:
Put cauliflower and coconut milk in a pot and steam until tender but still firm; season with VOM FASS salt.
For the green Thai curry:
Put all the ingredients in a blender and blend them. Transfer the sauce to a container, and cover with cooking oil to avoid oxidation.
Arrange the Coconut Cauliflower on four plates, add a sliced chicken breast to each plate, and draw a line of Green Thai Curry Sauce next to the chicken.