I had a yearning for a different curry and found this Thai curry recipe. I didn’t want to make the curry paste as I had an authentic one in the fridge. This is very easy to make and the flavour sublimely fragrant. I didn’t see the need for bean sprouts or adding a wedge of lime. Instead, I added baby spinach to enhance the nutritional value plus it needed to be used. The finished flavour met my needs after tasting, so check its to your taste if you make it. I would recommend the authenticity of this recipe.
Although I eat cauliflower rice with curries or stir fries, I’m not a great fan of the taste. I got very enthusiastic when I saw this cauliflower rice recipe. I used frozen cauliflower rice for convenience. I found that toasting the coconut improved the flavour, as well as the coconut oil and coconut milk. It took cauli rice to a new level.
The two elements of the meal worked very well together, finished off with spring onion. I recommend this recipe to you, its simple to make and flavourful. I would suggest a good quality Thai green curry paste. If you try it let me know what you think.
Prep Time: 10 mins | Cook time: 20 mins | Servings: 4
Nutrition for curry (per 250g): Calories: 685kcal | Carbohydrates: 11g | Protein: 34g | Fat: 58g | Saturated Fat: 32g | Fiber: 6g | Sugar: 4g | Net Carbs: 5g
Nutrition for cauliflower rice (serving size 1/2 cup): Calories: 93 | Fat: 9g | Carbohydrates: 5g | Fibre: 2g | Net Carbs: 3g | Protein: 3g
- ½ cup Green Curry Paste
- 2 tablespoons Coconut Oil
- 1.5 pounds Chicken Thighs, diced (I used chicken breasts)
- 1 cup Coconut Milk
- 1 tablespoon Fish Sauce (I didn’t add this as we had run out)
- Salt to taste
- 5 ounces Green Beans, sliced
- 3 ounces Broccoli, halved
- ½ cup Bean Sprouts (I didn’t have any fresh beansprouts so added baby spinach instead)
- Lime Wedges (I tasted the curry and didn’t think it would enhance the flavour)
Ingredients for Coconut Cauliflower Rice:
- 1 head of cauliflower, riced (I used two bags of frozen cauliflower rice)
- 1 tablespoon coconut oil
- 1 cup canned full fat coconut milk
- ¼ cup unsweetened shredded coconut (I toasted this a little to bring out the flavour)
- 4 spring onions, whites to light green parts sliced
- Place a pan over high heat and add the green curry paste.
- Saute for 2-3 minutes, until fragrant and most of the liquid has evaporated.
- Add the coconut oil and saute for another 2 minutes, until fragrant.
- Next, add the chicken, mix well and brown for 3-5 minutes.
- Once the chicken is browned, add the coconut milk and fish sauce (if using).
- Mix well, taste, and adjust seasonings to your liking.
- Simmer for 5 minutes, or until the chicken is cooked through.
- Add the green beans and broccoli and simmer for 2 minutes, until tender.
- Whilst the curry is simmering, start your cauliflower rice.
- Cut cauliflower into florets, and add to a food processor, and blend until consistency is that of rice. (or use frozen cauliflower rice)
- Next heat some coconut oil in a pan.
- Add the cauliflower rice, and cook for around 5 minutes, stirring occasionally.
- Add the coconut milk, and dessicated coconut, cook for another 5 minutes Or toast some of the dessicated coconut separately
- Taste the rice for doneness, if it’s still hard continue to cook for another 2-3 minutes. (I found the frozen cauliflower rice needed longer to be tender)
- Remove the rice from heat, then top with some chopped spring onions.
- Once the curry is cooked, serve topped with bean sprouts (if wanted), and a side of cauliflower rice.