Ingredients
- 1 lb. organic chicken breasts, boneless/ cube
- 8 oz. broccoli
- 3½ oz. fresh green beans
- 1 yellow onion, finely chopped
- 3 tbsp real butter
- 2 cans of organic (BPA Free) coconut cream or coconut milk
- 1 tbsp red curry paste
- 1 red chilli pepper flakes
- 1 tbsp grated fresh ginger
- salt and pepper, to taste
- Cauliflower rice
- 2 heads of cauliflower
- ½ tsp salt
- 3 oz. butter or coconut oil
- ½ tsp turmeric (optional)
Instructions
- 1. Melt butter in a pan.
- 2. Sautee finely chopped onion, ginger and chilli pepper flakes until they become fragrant and softened about 5 minutes.
- 3. Add curry paste and chicken. Sautee until chicken is light brown (5–10 minutes). Add more butter if needed.
- 4. Chop broccoli and green beans and add to the pan.
- 5. Add the coconut cream or milk, season and let simmer for 15 minutes.
- 6. While the chicken is simmering, prepare the low-carb cauliflower rice.
- Cauliflower rice:
- 1. Using a grater or food processor fitted with a metal blade, grate the entire cauliflower head, including the stem.
- 2. Melt butter in a skillet. Add the cauliflower rice and cook over medium heat for 5-10 minutes, or until the rice has softened a bit.
- 3. Add salt and optional turmeric while sauteing.
- 4. You can also cook the rice in the microwave. Put the rice in a glass bowl, cover it with plastic wrap, and microwave it for 5-6 minutes. Mix in the butter and let it melt.
- Serving suggestion: Plate the cauliflower rice first and the coconut curry on top. Bon Appetit!
Tip:
Sunny turmeric is loaded with health benefits and makes food look irresistible. But it’s not the only spice you can invite to the party. Try a herbed salt, curry powder, or paprika to mix it up!