Thai Coconut Curry with Chicken and Cauliflower Rice
A flavorful Thai coconut curry with chicken served over cauliflower rice, offering a low-carb alternative with rich coconut milk and aromatic spices.
Ingredients
- 1 lb cubed Chicken Breast
- 4 cups Cauliflower Rice
- 1 (13.5 oz) can Full-Fat Coconut Milk
- 2 tbsp Red Curry Paste
- 1 cup Broccoli Florets
- 1/2 sliced Red Bell Pepper
- 1 tbsp (optional) Fish Sauce
- 1 tbsp Lime Juice
- 2 tbsp chopped Fresh Cilantro
Instructions
- In a large skillet or wok, heat full-fat coconut milk over medium heat.
- Stir in red curry paste and mix well. Simmer for 2 minutes to release the aromas.
- Add chicken and cook until browned on all sides.
- Add broccoli florets and sliced red bell pepper. Cook until vegetables are tender-crisp, about 5 minutes.
- Stir in cauliflower rice and heat through, about 3 minutes.
- Add fish sauce (optional) and lime juice to taste. Simmer for 1 minute.
- Garnish with fresh cilantro and serve hot.
Cuisine: Thai
Suitability: low carb,low sodium
Prep Time: 20 mins
Cook Time: 30 mins
Serving Size: 4
Meal Type: dinner