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prep time
20 min
cook time
25 min
ready time
45 min
Low Carb Thai Chicken Curry with Coconut Cauliflower Rice
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! For gluten-free, ensure to use tamari or gluten-free soy sauce.
Net Carbs
8.2 g
Fiber
3.9 g
Total Carbs
12.2 g
Protein
20 g
Fats
26 g
361 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower rice
4 cup
Coconut oil
2-½ tablespoon
Ginger
5 tsp
Garlic
3 clove
Premium Fish Sauce by Thai Kitchen
1 teaspoon
Soy sauce
½ teaspoon
Cilantro, raw, coriander leaves
½ cup
Lemon grass (citronella), raw
¼ cup
Red Curry Paste by Thai Kitchen
2-½ tablespoon
Zucchini
1 small
Yellow squash
1 small
Red bell pepper
⅔ cup, sliced
Salt
1 tbsp
Chicken Thigh
20 oz, boneless, raw
Cashews
2 tablespoon
Coconut Milk by Aroy-d
1-¼ cup
Recipe Steps
steps 7
45 min
Step 1
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.Step 2
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.Step 3
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.Step 4
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.Step 5
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.Step 6
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.Step 7
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!
Comments
AmazingArugula650225 4 months ago
Delicious! You really need to read ahead and prep for this recipe. Lots of steps but we’ll worth it. Notes: - list of ingredients doesn’t include lime but the instructions do. I only had a lemon so I used that and it was fine. - couldn’t find lemongrass so I grated a lemon instead and it was fine.
PropitiousRadish289893 6 months ago
The ingredients do not say anything about lime juice???????????
bgrauscher@live.com a year ago
This is way too spicy hot for me! The flavor is great, but the heat too much. Thankfully, I only made 2 servings instead of the 6 the recipe calls for. If you love spicy hot food, this recipe is for you. I think I must have forgotten that Thai food has a lot of spicy heat..
Bertha a year ago
I added slices of Chile serrano to kick it up a notch!
FortuitousCauliflower470911 a year ago
Liked this a lot. But bad advice to heat oil in a pan and add ginger and garlic to medium high heat. Oil was popping everywhere. Also, should add that some ingredients are divided. Lol.
UnbelievableCauliflower967298 a year ago
Complex flavors . It is worth it .
SuperRadish132016 2 years ago
Just wondering can I freeze leftover
IneffableCauliflower380467 a year ago
Of course you can
AmazingKale516444 2 years ago
Lovely
Wordsmithist 2 years ago
Fragrant and busting with flavors. Outstanding, but involved, dish. Definitely a keeper.
StellarMacadamia285160 2 years ago
I think this a delicious recipe with complex flavors.
It’s_beautiful87 2 years ago
I followed the recipe no cutting corners. I didn’t like this I can’t finish my meal. I didn’t like this. Plus I’m not a fan of chicken thighs
MarvellousKale932002 2 years ago
Tasty but not a great recipe. I followed it exactly and I’m a good cook - it took over 2 hours. Now that I know what the end result is, so many steps can be left out / made easier plus I toasted the cashews and batch cooked it. I would also use low sodium soy sauce as it was a little salty and I LOVE salt!! :)
Kaseannmarie 2 years ago
Hi I make a great Thai curry this is what I do I use chicken breast slightly frozen and slice very thin Then I add 2tbs oil to a pan add 2 tbs thai curry and let it fry until it becomes granula I add 10 ozs of breast to the pan and I toss it and stir for 5/7 mins ona pretty high heat this fries the chicken and curry . Then I open a small can of coconut milk and I scoop 2/3 tbs of the thick cream into the pan I throw in some thai basil leaves turn off the stove Let it heat through and toss on the cauliflower rice Make a simple salad You have second serving for lunch . No need to make that fussy recipe plus the veggies waters down the thai curry . This takes me 5mins to slice breast and 8 mins to cook
LavenderBlueDilly 2 years ago
If you copy the recipe to your foods, you can edit it to suit. You can edit in the lime juice and reorder the ingredients to make sense. The ingredients also need to individually state which ones use part in one step and part in another step. Recipes usually say “divided” when this is the case. Example: one can coconut milk divided. You would have to enter the ingredients that get divided two separate times.
LavenderBlueDilly 2 years ago
Taste is good but I won’t make this again. Too many ingredients I may not use up for a long time, lots of do this in the pan then remove and do that in the pan then remove and do something else in the pan…. In and out and in and out. And, as another reviewer pointed out many weeks ago, the lime juice is not mentioned in the ingredient list but shows up in the method. Read through the instructions before you start.
Holly 2 years ago
This is my absolute favourite! Always have servings frozen ready for nightshifts. My crew always comment on how good it smells while it’s reheating. Even made a big batch for the crew and they LOVED it.
Kitten Brooks 2 years ago
This is the most amazing recipe I have ever made.
BlithesomeArugula128254 3 years ago
Wonderful but directions not very complete thing left to you to figure out. Also no need to add more salt at the end as red curry paste salty enough.
nutritiontalk 3 years ago
8.2 Net Carbs for 3 1/2 oz is too high for me- it sure would be great if we could see the nutrients for each food so we could decide where to cut or add ingredients for each item in a recipe!
Whofly 3 years ago
Most of it from cauliflower rice at 2-3g per cup.
Sunnydoc 3 years ago
Very flavorful. I couldn't find lemongrass in my local grocery so I made the recipe without it and it was still delicious.
FantasticAvocado926351 3 years ago
What can i substitute for chicken? Tofu or paneer?
AwesomeCauliflower169228 3 years ago
This is delicious! My now go to curry dish
Voodali 3 years ago
My partner and I really enjoyed this ! I like my food on the spicy/flavorful side, so I took liberties with the spices, and added some sambal oelek for heat, but all in all, it was fragrant and delightful, and scratched that itch for Thai food. Also, I have never liked how sweet some Thai restaurants make their food, and this sugar-free recipe really worked for me.
StellarArugula521372 3 years ago
This was very tasty and I will make it again! I cut the recipe in half but you need to make sure to halve the ingredients in the directions as they don’t change! I added extra coconut milk as there wasn’t enough sauce and will also add a bit more curry paste next time. I didn’t have lemongrass so used the zest of 1 lemon as well as using ginger paste. Also a 3 1/2 oz serving is ridiculous, I based the macronutrients on 1/3 of the recipe since I made 3 servings which was about 6 oz not 3 1/2.
Revill2020 3 years ago
There was no lime juice in the ingredients. Also can the ingredients please be in some kind of order... for example all the fruit and veg together and all the meat together. It's much easier when shopping that why
LavenderBlueDilly 2 years ago
If you copy the recipe to your foods, you can edit it to suit. You can edit in the lime juice and reorder the ingredients to make sense. The ingredients also need to individually state which ones use part in one step and part in another step. Recipes usually say “divided” when this is the case. Example: one can coconut milk divided.
UpbeatKale793336 3 years ago
I’m an expert cook but the directions for this were so unnecessarily confusing and disordered.
RemarkableKetone610593 3 years ago
This recipe was incredible and really satisfied my Thai food cravings!