Thai Red Chicken Curry with Cauliflower Rice

Low carb recipes Australia

I absolutely love Thai red curry, but the generic, restaurant prepared one served with white rice is very carb and calorie dense, meaning you should only really eat a small portion...

But who wants to eat a small portion of dinner? Not me!

So I have created this SIMPLE recipe to solve this problem.

Firstly, the fact that it is homemade saves you a tonne of calories, unhealthy oils, added sugars and salt.

Secondly, it is bulked up by the veggies and served with cauliflower rice so that you can eat a huge portion without the guilt. The flavour of the sauce soaked into the cauliflower rice is to die for. Such a comforting, tasty, healthy meal!

Here it is...

Serves: 2
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes


  • 2 large chicken thighs, cut into small strips

  • 1 tbls olive oil

  • 1 small brown onion

  • 1/2 head chopped cauliflower

  • 2 cups chopped vegetables (broccoli/mushrooms/capsicum/zucchini)

  • 1 large garlic clove

  • 1/2 teaspoon ginger

  • 1/2 teaspoon chilli (optional)

  • 3 teaspoons Thai red curry paste (I use the Simon Johnson one)

  • 1/2 can light coconut milk (I use Aham Organic Light coconut milk)

  • Salt and pepper


  1. In a large saucepan on medium heat, heat olive oil

  2. Add chicken, garlic, ginger and curry paste. Cook for 2-3 minutes or until the chicken is slightly browned

  3. Add onion and veggies (not the cauliflower).  Cook for approx 3 minutes whilst stirring occasionally

  4. Stir through coconut milk and simmer on low heat while you make the cauliflower rice

  5. To make cauliflower rice, throw the chunks into a food processor and blitz until it resembles bread crumbs! Transfer to a bowl and heat in microwave for approx 2 mins

  6. Remove curry from heat. Season with salt, pepper and extra chilli if desired! Serve on top of a big mound of the cauli rice!