Delectable Keto Cambodian Green Curry Chicken with Cauliflower Rice

Allergens

None in the recipe but be aware that curry paste can sometimes contain allergens.

Ingredients

• 100g Green curry paste (homemade or store
• bought)
• 500g Boneless, skinless chicken thighs, sliced into bite
• sized pieces
• 2 Cups Fresh green vegetables of your choice
• 1 Can Coconut milk (400ml)
• 1 Cup Cauliflower rice
• 1 Tbsp Olive oil
• Salt and pepper to taste

Instructions

1. In a large pan, heat olive oil over medium heat and add the green curry paste. Cook for 2 minutes or until fragrant.
2. Add chicken pieces to the pan and cook until browned on all sides.
3. Pour in coconut milk and bring to a simmer. Lower heat and let it simmer for 15 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
5. Add your choice of fresh green vegetables and cook until tender.
6. Prepare cauliflower rice according to package instructions or by steaming for 5 7 minutes.
7. Serve the curry over cauliflower rice.

Chef’s Insight

Experiment with different vegetables to suit your taste preferences. Broccoli, zucchini, or bell peppers work well in this dish.

Notes

You can make your own green curry paste for an authentic flavor or use a store-bought version to save time.