Thai Chicken Curry and Cauliflower Rice

Back in 2011 when we began following a low carbohydrate lifestyle and the Atkins diet, one meal that we felt we would miss was currys. However as we learned more and more about the types of food that can be eaten, we discovered that there are ways to cook and enjoy meals such as curry and rice while still keeping it low-carb.

So, here is one of our top low-carb recipes of all time.  We know you’ll love it!

Before you begin it will be helpful to have the following cooking implements to hand as it will speed up the cooking time for you:

  1. Wok (alternatively a large saucepan)
  2. Food processor (or alternatively use a good chopping knife)
  3. Grater
  4. Chopping board
  5. Selection of good knives

Ingredients: Thai Chicken Curry – serves 2

low carb Thai chicken curry

Thai chicken curry and cauliflower rice

  • Two free range chicken breast fillets (8 oz = 230 grams)
  • Coconut milk (400 ml)
  • Fish sauce (1 teaspoon)
  • Curry powder (1 tablespoon)
  • Green beans (100 grams)
  • Onion (1 medium)
  • Garlic (1 clove)
  • Thai chili peppers (2 or 3)
  • Dried coriander (1 tablespoon)
  • Fresh grated ginger (1 tablespoon)
  • Grated lime rind (1 teaspoon)
  • Lime juice (half a freshly squeezed lime)
  • Coconut oil (1 tablespoon)

Ingredients: Cauliflower Rice – serves 2

  • Half a head of a fresh cauliflower
  • Cumin seed (whole) (1 tablespoon)
  • Coconut oil (1 teaspoon)

Instructions for the curry

  1. Prepare the onion, garlic and chilies by finely chopping them using either a food processor or a knife and chopping board and leave to one side. Tip: If you wish to make your curry hotter, leave the seeds in when chopping the chilies. Be warned; the seeds of the chili are the key to their hotness, so if you don’t like really hot curry then first remove the seeds by splitting the chili length ways and scraping the seeds off the chili using the back of a knife
  2. Dice the chicken breast fillets into bite size pieces, place on a plate and coat the pieces with the curry powder until fully covered
  3. Place the wok or saucepan on the cooker, add in the tablespoon of coconut oil and turn heat to a medium to high setting
  4. Add the chicken pieces and cook until the chicken is sealed
  5. Add the onion, garlic and chilies and cook for 5 minutes
  6. Add a teaspoon of fish sauce and the full tin of coconut milk
  7. Add the coriander, grated lime and grated ginger
  8. Finally add the green beans. If you like, these can be chopped in half
  9. Cover the wok or saucepan and allow everything to simmer for 20 to 30 minutes on a medium to low heat until chicken is cooked through
  10. Before serving add the juice from the lime

Once the chicken is cooked through the curry is ready to serve. It is your choice how long you cook it for, we found the longer the curry is cooking for the more flavor that comes through.

Instructions for the cauliflower rice

  1. Wash the cauliflower and chop roughly in preparation for adding to a food processor (if you don’t have a processor, then using a good knife finely chop the cauliflower until it has the consistency of rice). In the processor add the cauliflower and blend until the consistency of rice
  2. In a dry frying pan add the cumin seed and place onto heat at high, carefully cook the seed by moving it around the pan briskly until smoke begins to rise from the seeds, remove the seeds from the pan onto a plate or bowl
  3. In the same pan add the coconut oil, add the cauliflower, this may have to be done in batches if there is a lot of cauliflower so more coconut oil may be required. Cook gently on a medium heat for 3 – 4 minutes
  4. Once all of the cauliflower has been cooked in this manner add the roasted cumin seed to the “rice”, warm in an oven or microwave until cauliflower is of a desired temperature, then serve

There are lots of variations that you can experiment with here.  For example, instead of cumin seed you can cook some onion and garlic in a pan and add them to the “rice”.  You could cook an egg and scramble it into the “rice” to make your own egg fried rice. Or you could cook some peas and add them to the “rice”. If you have never made cauliflower rice before you will be amazed at how it looks, tastes and has the consistency of actual rice. We reckon that very few people would be able to tell the difference if you didn’t to tell them before you served it to them.

The recipe for the Thai Chicken Curry can be found in the The New Atkins New You Cookbook

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