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...
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
In a large saucepan on medium heat, heat olive oil
Add chicken, garlic, ginger and curry paste. Cook for 2-3 minutes or until the chicken is slightly browned
Add onion and veggies (not the cauliflower). Cook for approx 3 minutes whilst stirring occasionally
Stir through coconut milk and simmer on low heat while you make the cauliflower rice
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
Remove curry from heat. Season with salt, pepper and extra chilli if desired! Serve on top of a big mound of the cauli rice!