Zylo AI Logo
recipes

Low Carb Thai Chicken Curry with Coconut Cauliflower Rice Recipe

Lunch
Main Dishes
Paleo
Quick Easy
★★★★☆
4.5/5
(96 reviews)
By Zylo Nutritionist Team
Low Carb Thai Chicken Curry with Coconut Cauliflower Rice
Zylo Recipes

Description

Imagine a steaming bowl of Thai curry, its fragrant aroma filling your kitchen. This recipe allows you to recreate that restaurant-quality experience at home, offering a dish that's both comforting and vibrant. The base of this curry features cauliflower rice, a lighter alternative that perfectly soaks up all the delicious flavors.

You can find riced cauliflower pre-made in the produce or frozen section of most grocery stores, or easily create your own by pulsing cauliflower florets in a food processor until they resemble rice. The key to a truly decadent curry lies in the coconut milk. Opt for full-fat canned coconut milk, or even coconut cream, for the richest and creamiest texture.

As the curry simmers, take your time to whisk the sauce gently over medium-low heat. This patient process allows any excess water to evaporate, resulting in a luxuriously thick and velvety sauce that clings beautifully to the other ingredients. For those who enjoy a touch of sweetness, consider adding a sprinkle of unsweetened dried coconut flakes.

This not only enhances the flavor but also introduces a pleasant textural element. This curry is incredibly adaptable, lending itself well to a variety of vegetables. Feel free to incorporate bok choy, broccoli, or any other favorite vegetables you have on hand.

The possibilities are endless! The interplay of creamy coconut milk, savory spices, and tender vegetables creates a symphony of flavors and textures that will tantalize your taste buds. Serve it hot, garnished with fresh cilantro or a squeeze of lime, for a truly unforgettable meal.

For a gluten-free option, use tamari or gluten-free soy sauce.

Preparation Time

Prep Time
20 min
Cook Time
25 min
Total Time
45 min

Nutrition Information

Per 1 servings serving
C
Calories
550 Kcal
C
Carbs
15 g
Fi
Fiber
5 g
Sugar
7 g
P
Protein
35 g
C
Fats
40 g
Saturated Fats 25 g
Unsaturated Fats 12 g
Cholestrol 100 mg
Sodium 700 mg
Potassium 800 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

GET IT ON

Google Play

Download on the

App Store

Ingredients

    1.
    Cauliflower rice
    Cauliflower rice
    4 cup
    2.
    Coconut oil
    Coconut oil
    2-½ tablespoon
    3.
    Ginger
    Ginger
    5 tsp
    4.
    Garlic
    Garlic
    3 clove
    5.
    Premium Fish Sauce by Thai Kitchen
    Premium Fish Sauce by Thai Kitchen
    1 teaspoon
    6.
    Soy sauce
    Soy sauce
    ½ teaspoon
    7.
    Cilantro, raw, coriander leaves
    Cilantro, raw, coriander leaves
    ½ cup
    8.
    Lemon grass (citronella), raw
    Lemon grass (citronella), raw
    ¼ cup
    9.
    Red Curry Paste by Thai Kitchen
    Red Curry Paste by Thai Kitchen
    2-½ tablespoon
    10.
    Zucchini
    Zucchini
    1 small
    11.
    Yellow squash
    Yellow squash
    1 small
    12.
    Red bell pepper
    Red bell pepper
    ⅔ cup, sliced
    13.
    Salt
    Salt
    1 tbsp
    14.
    Chicken Thigh
    Chicken Thigh
    20 oz, boneless, raw
    15.
    Cashews
    Cashews
    2 tablespoon
    16.
    Coconut Milk by Aroy-d
    Coconut Milk by Aroy-d
    1-¼ cup

Instructions

    1.
    Assemble all of your ingredients. Mince the garlic and ginger, chop the bell pepper into slices, and cut the squashes into matchsticks. Cut the tough end off of the lemongrass stalk and hit the lemongrass with a mallet a few times until it becomes fragrant, and then cut it into three pieces. Cut the boneless and skinless chicken thighs into bite-sized pieces.
    2.
    In a large skillet, heat 1 Tbsp. coconut oil over medium high heat. Add 2 tsp. minced ginger and 1 clove minced garlic and stir until fragrant.
    3.
    Add the riced cauliflower and stir with a spoon a few times until the coconut oil coats the cauliflower. Add ¼ cup coconut milk, ¼ tsp. fish sauce, ¼ tsp. salt and ½ tsp. soy sauce and stir. Allow the cauliflower to cook and stir occasionally for about 3-5 minutes, or until the rice has softened but still has some bite. Remove from the heat and stir in ½ tsp. Lime juice and ¼ cup chopped cilantro. Spoon the cauliflower rice into a bowl and set aside.
    4.
    Either wipe out the pan you previously used or get another pan. Heat 1.5 Tbsp. coconut oil to the pan over medium heat. When the pan is very hot, add 3 tsp. minced ginger and 2 minced cloves of garlic. Toss the chicken pieces with ½ tsp. salt and add them to the pan. Allow to cook for 1-2 minutes before flipping them over and cooking for another 2 minutes.
    5.
    Remove the chicken from the pan and add in the pepper slices and lemongrass. Add in the curry paste, ¾ tsp. Fish sauce and coconut milk and stir with a wooden spoon to get all of the bits off the bottom of the pan. Add 1/4 tsp. salt and cook for 2-3 minutes or until the coconut milk starts to bubble, and add in the chicken and squash.
    6.
    Allow to simmer and stir occasionally until the chicken is cooked through and the zucchini has softened. Remove the chicken and veggies (leaving in the lemongrass if you can) with a slotted spoon. Cook the curry sauce over medium low heat, stirring occasionally with a spoon or a whisk until it becomes thick enough to coat a spoon.
    7.
    Remove the lemongrass, and add the chicken and veggies back to the pan. Remove the pan from the heat, add 1 tsp. lime juice, cashews and ¼ cup cilantro. Serve the chicken over the cauliflower rice and eat!