Keto Cambodian Brunch: Amok Trei Chicken with Cauliflower Rice and Spicy Green Beans

Allergens

Eggs, Almonds, Coconut

Ingredients

• 6 chicken breasts, boneless and skinless
• 2 cups cauliflower rice
• 1 lb fresh green beans
• 3 tbsp coconut oil
• 3 tbsp fish sauce
• 4 tbsp almond flour
• 2 tsp sugar substitute
• 2 tsp ground coriander
• 2 tsp ground turmeric
• 1 tsp ground black pepper
• 4 eggs, beaten
• Salt to taste

Instructions

1. In a blender, blend the chicken breasts until smooth and set aside.
2. In a pan, heat 2 tbsp of coconut oil over medium heat. Add the chicken paste and cook for 5 minutes or until it thickens, stirring frequently.
3. Stir in the fish sauce, almond flour, sugar substitute, coriander, turmeric, and black pepper. Cook for another 2 minutes, then remove from heat.
4. In a separate pan, blanch the green beans for 5 minutes in boiling water. Drain and set aside.
5. In a third pan, heat 1 tbsp of coconut oil over medium high heat. Add the beaten eggs and cook until they just start to set. Remove from heat and stir in half of the cauliflower rice.
6. Divide the egg and cauliflower rice mixture among six plates. Top with the chicken paste, then garnish with the blanched green beans.

Chef’s Insight

To add more depth to the flavor, consider adding some fresh herbs like cilantro or mint leaves on top.

Notes

Feel free to adjust the spiciness of the dish by adding more or less green chilies.