“Keto Cambodian Green Curry Chicken Salad with Cauliflower Rice”

Allergens

None

Ingredients

• 1. Boneless chicken breast
• 1 lb (450 g) 2. Green curry paste
• 3 tablespoons 3. Coconut milk
• 1 cup (240 ml) 4. Zucchini noodles
• 2 medium
• sized zucchinis 5. Cauliflower rice
• 2 cups 6. Red bell pepper
• 1, thinly sliced 7. Green onions
• 3, chopped 8. Fresh basil leaves
• 1/4 cup 9. Avocado oil
• 2 tablespoons 10. Sea salt and black pepper
• to taste 11. Lime
• 1, juiced

Instructions

1. In a large pan, heat the avocado oil over medium heat.
2. Add the chicken breast and cook until browned on all sides. Season with salt and pepper. Remove from the pan and let it rest for a few minutes before slicing.
3. In the same pan, add the green curry paste and sauté for 1 2 minutes or until fragrant.
4. Stir in the coconut milk and bring to a simmer. Lower the heat and let it cook for about 5 minutes.
5. Add the sliced chicken back into the pan and continue cooking for another 3 4 minutes until the chicken is cooked through.
6. In a separate pan, cook the cauliflower rice according to package instructions. Set aside.
7. Using spiralizer or peeler, create zucchini noodles from the two zucchinis. Blanch them in boiling water for 1 2 minutes, then drain and rinse with cold water to stop the cooking process. Set aside.
8. To assemble the dish, place a portion of cauliflower rice at the bottom of each plate. Top with blanched zucchini noodles, followed by the green curry chicken, and garnish with red bell pepper slices, green onions, and fresh basil leaves.
9. Drizzle with lime juice and serve immediately.

Chef’s Insight

Balance flavors by adjusting the amount of green curry paste and lime juice as needed.

Notes

Adjust the amount of green curry paste to suit your preferred spiciness level.