Double bonus: the cauliflower rice will also become a <a href="https://www.dietdoctor.com/low-carb">low-carb</a> dinner favorite!
Ingredients
454 gm
Chicken thighs, boneless, skinless
227 gm
Broccoli, raw
1 2/3 kg
Green/yellow string beans, frozen
1 medium
Yellow onion
(finely chopped)
9 1/2 tbsp
Butter, vegan
766 gm
Coconut cream
1 tbsp
Red curry paste
1 pepper(s)
Red Thai chili pepper
(finely chopped or grated)
1 tbsp minced
Ginger root
(fresh)
1 pinch
Salt and pepper
(to taste)
758 gm
Cauliflower
1/2 tbsp
Turmeric, powder
(optional)
Instructions
1 Melt butter or coconut oil in a pan.
2 Fry finely chopped onion, ginger and chili pepper until they become fragrant and softened, about 5 minutes.
3 Add curry paste and chicken. Fry until chicken is light brown (5–10 minutes). Add more butter or oil if needed.
4 Chop broccoli and green beans and add to the pan.
5 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.
6 While the chicken is simmering, prepare the low-carb cauliflower rice.
7 Using a grater or food processor fitted with a metal blade, grate the entire cauliflower head, including the stem.
8 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.
9 Add salt and optional turmeric while frying.
10 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.
