Limey Coconut and Chicken Curry

with Cauliflower 'Rice'

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low-carb
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low-carb
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Instructions

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1 Prep

Peel and crush the garlic. Halve the snow peas. Peel the onion and slice it into wedges. Roughly chop the red pepper. Chop the chicken

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2 Fry chicken

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and fry for 5 min until browned and cooked through. Transfer the chicken to a plate to rest. Return the pan to a medium heat and add the onion and pepper and cook for 3 min. Add the garliccurry paste (spicy!), corn starch and turmeric and cook for 1 min further. 

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3 Simmer

Add the coconut milk, measured water, soy sauce and stock cube and simmer for 10 min.

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4 Make cauliflower 'rice'

Meanwhile, using a box grater, grate the cauliflower so that it resembles rice grains. Heat a second pan over a medium heat with a drizzle of oil. Once hot, add the the cauliflower with a pinch of salt and stir-fry for 5 min. Alternatively, use a food processor to prepare the cauliflower

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5 Prep garnishes

Meanwhile, slice the limes into wedges. Wash and pick the fresh coriander leaves. Slice the red chilli into thin rounds. 

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6 Serve

After 10 min, add the snow peas and chicken cubes to the curry and simmer for 2 min further. Juice half of the limes into the curry. Serve the curry over the cauliflower rice and garnish with the remaining lime wedges, black sesame seeds, coriander leaves and chilli slices (spicy!)

Tips for fussy eaters

Serve with Basmati rice instead!

Pro tip

Some chillies are spicier than others! To check how spicy yours are, slice one in half, touch your finger to the cut, then touch your finger to your lips. Adjust the amount accordingly!

A mild, coconut and citrus curry with snow peas, peppers and red onion. Served over cauliflower rice!

Cooking Time: 40 min

Cals 942 · Prot 59 · Carbs 56 · Fat 60

Dairy-Free

Ingredients

Number of people

Curry

Chicken breast 400 Grams
Garlic cloves 2 Pieces
Snow peas 100 Grams
Red onion 1 Piece
Red bell pepper 1 Piece
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Corn starch 10 Grams
Turmeric powder 2 Grams
Coconut milk 400 ML
Water 100 ML
Soy sauce 15 ML
Chicken stock cube 1 Pieces

Cauliflower rice

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp

Garnish

Lime 2 Pieces
Fresh coriander 15 Grams
Red chilli large 1 Piece
Black sesame seeds 10 Grams

A mild, coconut and citrus curry with snow peas, peppers and red onion. Served over cauliflower rice!

Cooking Time: 40 min

Cals 942 · Prot 59 · Carbs 56 · Fat 60

Dairy-Free

Instructions

photo

1 Prep

Peel and crush the garlic. Halve the snow peas. Peel the onion and slice it into wedges. Roughly chop the red pepper. Chop the chicken

photo

2 Fry chicken

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and fry for 5 min until browned and cooked through. Transfer the chicken to a plate to rest. Return the pan to a medium heat and add the onion and pepper and cook for 3 min. Add the garliccurry paste (spicy!), corn starch and turmeric and cook for 1 min further. 

photo

3 Simmer

Add the coconut milk, measured water, soy sauce and stock cube and simmer for 10 min.

photo

4 Make cauliflower 'rice'

Meanwhile, using a box grater, grate the cauliflower so that it resembles rice grains. Heat a second pan over a medium heat with a drizzle of oil. Once hot, add the the cauliflower with a pinch of salt and stir-fry for 5 min. Alternatively, use a food processor to prepare the cauliflower

photo

5 Prep garnishes

Meanwhile, slice the limes into wedges. Wash and pick the fresh coriander leaves. Slice the red chilli into thin rounds. 

photo

6 Serve

After 10 min, add the snow peas and chicken cubes to the curry and simmer for 2 min further. Juice half of the limes into the curry. Serve the curry over the cauliflower rice and garnish with the remaining lime wedges, black sesame seeds, coriander leaves and chilli slices (spicy!)

Tips for fussy eaters

Serve with Basmati rice instead!

Pro tip

Some chillies are spicier than others! To check how spicy yours are, slice one in half, touch your finger to the cut, then touch your finger to your lips. Adjust the amount accordingly!

Ingredients

Number of people

Curry

Chicken breast 400 Grams
Garlic cloves 2 Pieces
Snow peas 100 Grams
Red onion 1 Piece
Red bell pepper 1 Piece
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Corn starch 10 Grams
Turmeric powder 2 Grams
Coconut milk 400 ML
Water 100 ML
Soy sauce 15 ML
Chicken stock cube 1 Pieces

Cauliflower rice

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp

Garnish

Lime 2 Pieces
Fresh coriander 15 Grams
Red chilli large 1 Piece
Black sesame seeds 10 Grams
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