November 19 2015 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Low carb curry chicken with cauliflower rice
If there’s anything more mouthwatering than the combination of ginger, coconut and curry, we don’t know what it is. Be prepared for a stampede to the dinner table! Bonus: it comes together incredibly quickly.
USMetric
servingservings
Ingredients
Curry chicken
- 2 tbsp 2 tbsp butter or coconut oil
- 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
- 1 tbsp 1 tbsp grated fresh ginger
- 1 1 red chili pepper, finely chopped or gratedred chili peppers, finely chopped or grated
- 1 tbsp 1 tbsp red curry paste
- 1½ lbs 650 g boneless chicken thighs, cut into thirds
- 8 oz. (2½ cups) 230 g (600 ml) broccoli, cut into florets
- 3 oz. 85 g fresh green beans, cut in halves
- 1¾ lbs 800 g canned coconut milk (only use solid part)
- salt and pepper
Cauliflower rice
- 1½ lbs 650 g cauliflower
- 1 oz. 28 g butter or coconut oil
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp turmeric (optional)
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www.dietdoctor.com
Making low carb simple
Instructions
Curry chicken
- Melt butter or coconut oil in a large pan.
- Add onion, ginger and chili pepper and fry until they become fragrant and softened, about 5 minutes.
- Add curry paste and chicken. Fry until chicken is light brown (5–10 minutes). Add more butter or oil if needed.
- Add the broccoli and green beans to the pan.
- Add the coconut cream or milk — only the solid part. Season with salt and pepper, and let simmer for 15 minutes.
- While the chicken is simmering, prepare the cauliflower rice.
Cauliflower rice
- Using a grater or food processor fitted with a metal blade, grate the entire cauliflower head, including the stem.
- Melt butter or coconut oil in a skillet. Add the cauliflower rice and cook over medium heat for 5-10 minutes, or until the rice has softened a bit.
- Add salt and optional turmeric while frying.
- You can also cook the rice in the microwave. Put the rice in a glass bowl, cover with plastic wrap, and microwave it for 5-6 minutes. Mix in the butter or coconut oil and let it melt.
Tips
Sunny turmeric is loaded with health benefits and makes food look irresistible. But it’s not the only spice you can invite to the party. Try herbed salt, curry powder, or paprika to mix it up!
When you separate the solid parts of the coconut cream or milk, save the excess liquid to make delicious smoothies!
Recommended special equipment
Blender or food processor
69 comments
If you are using butter for the first step, try coconut oil. Also check your curry and coconut milk to see if either of them smell or taste buttery to you. That can vary by brand.
You can look up the nutritional information for the amount of cauliflower and subtract that out; same with the other ingredients if you needed more than just carbohydrate amount.
https://ndb.nal.usda.gov/ndb/search/list
Your carbs will be much lower.
Heavy cream is much thicker than coconut milk. You may want to try almond milk instead.
Hi, Holly! Coconut cream should work well also!
We haven't tried this with shrimp. It may depend on your taste, but these flavors may work best with chicken.