Chicken Thai Green Curry with Cauliflower Rice

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!