Thai Red Chicken Curry with Cauliflower Rice

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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!

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Here it is...

Thai Red Chicken Curry with Cauliflower Rice

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


  • 250 g chicken thighs or tenderloins

  • 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 tbsp 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!)

  • 1 270 mL can light coconut milk (I use Aham Organic Light coconut milk)

  • 1 bunch coriander

  • Salt and pepper to taste


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

  2. Add chicken, garlic, ginger, lemongrass 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 a handful of coriander 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 and top with some extra coriander!


  • Swap chicken to tofu (same amount) or beef (200g) if desired

  • Change red curry paste to green if desired

  • A splash of tamari makes this dish extra tasty too! As does an extra sprinkle of garlic and/or ginger powder too!

PS - Want more healthy, guilt free and gluten free recipes like this? Check out my Low Carb Winter Warmers eBook available for purchase.