Red Coconut Curry Chicken with Cauliflower Rice

Chicken thighs simmered in red curry paste and coconut milk with peppers and green beans, over quick cauliflower rice. Gently spiced, deeply savoury, done in thirty-five minutes.

Serves 435 minutes ketolow-carbhigh-proteindairy-free

• ✓Chicken thighs are an everyday source of protein and stand up to a long simmer.
• ✓Full-fat coconut milk gives the sauce its body — no cream, no thickeners.
• ✓Cauliflower rice stands in for grains with a fraction of the starch.
• ✓Peppers and green beans go in late, so they keep their colour and crunch.

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Ingredients

• •1.5 lb / 700 g boneless chicken thighs, in big chunks
• •2 tbsp red curry paste
• •1 can (14 oz / 400 ml) full-fat coconut milk
• •1 red bell pepper, in strips
• •5 oz / 140 g green beans, halved
• •1 tbsp coconut or neutral oil
• •1 tbsp fish sauce
• •1 lime
• •1 lb / 450 g cauliflower rice (fresh or frozen)
• •salt
• •handful fresh basil or cilantro

Method

1. Fry the curry paste in the oil for one minute until it smells serious.
2. Add the chicken and stir to coat, 2–3 minutes.
3. Pour in the coconut milk and fish sauce; simmer gently 12–15 minutes until the chicken is cooked through.
4. Peppers and green beans in for the last 5 minutes — they should keep some bite.
5. Meanwhile, cook the cauliflower rice in a second hot, dry-ish pan with a pinch of salt, 4–5 minutes.
6. Off the heat, squeeze in the lime and scatter the herbs over the curry.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.