Thai Chicken Curry With Coconut Cauliflower Rice

About

There’s nothing more satisfying than a hot bowl of Thai curry! This recipe is akin to what you may find at your favorite Thai restaurant, but without all of the additives, hidden carbs and sugar. You can either buy fresh or frozen riced cauliflower from the supermarket, or make your own by running cauliflower florets through a food processor. For the thickest and creamiest curry, use full-fat canned coconut milk, or even coconut cream. Take your time whisking the sauce in step 6. Continue to whisk the sauce over medium-low heat until any excess water has evaporated from the sauce, and you will be rewarded with a rich and thick curry. If you would like to add a little sweetness without the added carbs, add some unsweetened dried coconut flakes, or a few drops of liquid stevia. This curry is very versatile and can also be made with other vegetables like bok choy and broccoli!

Ingredients

4 cup cauliflower rice
2 ½ tablespoon coconut oil
5 teaspoon ginger
3 clove garlic
1 teaspoon premium fish sauce by thai kitchen
½ teaspoon soy sauce
½ cup cilantro, raw, coriander leaves
¼ cup lemon grass (citronella), raw
2 ½ tablespoon red curry paste by thai kitchen
1 small zucchini
1 small yellow squash
⅔ cup, sliced red bell pepper
1 tablespoon salt
20 oz, boneless, raw (yield after cooking) chicken thigh
2 tablespoon cashews
1 ¼ cup coconut milk by aroy-d

Instructions

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.
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.
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.
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.
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.
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.
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!