THAI RED CHICKEN CURRY WITH CAULIFLOWER RICE
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.
Because it is bulked up with lots of low carb, low calorie vegetables and served with cauliflower rice, you can eat a huge portion without the guilt, like all of my meals! 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 tbsp coconut oil
1 small brown onion, diced
1/2 head cauliflower chopped roughly
2 cups chopped low carb, non starchy vegetables (eg broccoli, mushrooms, capsicum, zucchini, eggplant)
1 large garlic clove, crushed
1 teaspoon fresh grated ginger
1/2 tsp lemongrass
1/2 teaspoon chilli (optional)
2 large tbsp Thai red curry paste (see here to choose the right one!)
1/2 can light coconut milk (I use Aham Organic Light coconut milk)
1 bunch coriander
Salt and pepper to taste
In a large saucepan on medium heat, heat olive oil
Add chicken, garlic, ginger, lemongrass 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 a handful of coriander 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 and top with some extra coriander!