This Thai curry is so quick and easy to whip up that it’s perfect for after work. I’m currently trying to limit carbs to one meal per day (which is usually lunch) and so have been trying out lots of different low/no-carb variants, and cauliflower rice is a fave. There’s a few cheats in this meal, i.e. using a ready made curry paste, but when you come home late from work and need something speedy, it’s all about taking a few shortcuts.
Ingredients (serves 2)
- 2 x chicken breasts
- 1/2 courgette
- 1/2 red pepper
- 1/2 green pepper
- Handful of sugar snap peas
- Handful of tenderstem broccoli
- Handful of chestnut mushrooms
- 1 x cauliflower
- 3 tsp of Thai Green Curry Paste
- 1 x tin of coconut milk
- Salt and pepper to season
- Oil for cooking
Method
- Start by prepping your ingredients, chop up the chicken, courgette, pepper, tenderstem and mushrooms into bitesize chunks
- Heat some oil in a pan over a medium heat and put in the chicken. Make sure to give it a stir so that it doesn’t stick (keep an eye on the temperature to make sure that the chicken doesn’t start to brown)
- When the chicken is nearly cooked, add in the pepper, tenderstem and courgette, giving it all a good stir
- Keep an eye on it and stir occasionally
- Add in your mushrooms, sugar snap peas and the curry paste, again, giving everything a good stir
- Allow to cook for a few minutes and then add in the coconut milk (remember to give the can a good shake before you open it!). Stir all of the ingredients together to make sure that the curry paste mixes in well with the coconut milk to create your sauce
- At this point, the curry will be extremely liquid-y, so leave it to simmer at a moderate heat to allow the sauce to thicken up (stir every once in a while to make sure it’s not burning to the bottom. Taste it every now and then to check the spice level and add more curry paste if required
- While this is happening, it’s time to make the cauliflower rice. Chop the cauliflower into florets and pop in a blender. Blitz it until the cauliflower has a rice like consistency (this shouldn’t take very long at all)
- Pour your cauliflower rice into a microwaveable bowl and stir in some salt and pepper to taste
- Put some clingfilm over the bowl and poke some holes in the top. Put into the microwave for 2 minutes, stirring halfway through
- By this point, your curry should be cooked and so will your rice, so all that’s left to do is plate up and enjoy!
What are your super quick, after work dinners?
Sammy x
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