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. Double bonus: the cauliflower rice will also become a low-carb dinner favorite!
- 1 lb 450 g chicken thighs, boneless
- 8 oz. 225 g broccoli
- 3½ oz. 100 g fresh green beans
- 1 1 yellow onion, finely choppedyellow onions, finely chopped
- 3 tablespoons 3 tablespoons butter or coconut oil
- 27 oz. 750 g coconut cream or coconut milk
- 1 tablespoon 1 tablespoon red curry paste
- 1 1 red chili pepper, finely chopped or gratedred chili peppers, finely chopped or grated
- 1 tablespoon 1 tablespoon grated fresh ginger
- salt and pepper, to taste
- 12⁄3 lbs 750 g cauliflower
- ½ teaspoon ½ teaspoon salt
- 3 oz. 90 g butter or coconut oil
- ½ teaspoon ½ teaspoon turmeric (optional)
- Melt butter or coconut oil in a pan.
- Fry finely chopped onion, ginger and chili pepper 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.
- Chop broccoli and green beans and add to the pan.
- Add the coconut cream or milk—only the solid part; discard most of the excess liquid (or save it to make smoothies)—season and let simmer for 15 minutes.
- While the chicken is simmering, prepare the low-carb 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.