Mouthwatering Thai Green Curry Chicken with Cauliflower Rice and Crispy Bottom View: Fluffy Cauliflower Fried Rice in the Top View

Allergens

None

Ingredients

• 2 cups uncooked cauliflower rice
• 4 tablespoons olive oil, divided
• 1 pound chicken breasts, cubed
• 1 can (13.5 oz) coconut milk
• 2 tablespoons Thai green curry paste
• 1 cup frozen mixed vegetables
• Salt and pepper, to taste

Instructions

1. In a large skillet or wok, heat 2 tablespoons of olive oil over medium high heat. Add the cubed chicken and cook until browned on all sides. Remove from the pan and set aside. In the same skillet, heat another 2 tablespoons of olive oil. Add the cauliflower rice and stir fry for about 5 minutes or until tender and golden. Season with salt and pepper to taste. Set aside. In a separate pan, combine coconut milk and green curry paste. Bring to a simmer and cook for about 5 minutes, stirring occasionally. Add the cooked chicken back into the skillet with the green curry sauce and mix well. Stir in frozen mixed vegetables and cook for another 3 4 minutes until heated through. To plate, scoop cauliflower rice onto individual plates and top with the Thai Green Curry Chicken mixture.

Chef’s Insight

Using full-fat coconut milk gives the green curry a rich and creamy texture.

Notes

Feel free to adjust the spiciness of the green curry paste according to your preference.