Limey Coconut and Chicken Curry

with Cauliflower 'Rice'
A mild coconut and citrus curry with snow peas, peppers and red onion. Served over cauliflower rice!
Cals 893 · Prot 57 · Carbs 45 · Fat 60
Low-Carb
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40 min
Limey Coconut and Chicken Curry with Cauliflower 'Rice'
A mild coconut and citrus curry with snow peas, peppers and red onion. Served over cauliflower rice!
Cals 893 · Prot 57 · Carbs 45 · Fat 60
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Chicken breast
400 Grams
Garlic cloves
2 Piece
Snow peas
100 Grams
Red onion
1 Piece
Red 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
10 ML
Chicken stock cube
0.5 Piece
Cauliflower rice
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Garnish
Lime
2 Piece
Fresh coriander
15 Grams
Large red chilli
1 Piece
Black sesame seeds
10 Grams

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

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

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. 
Simmer

3 Simmer

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

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
Prep garnishes

5 Prep garnishes

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

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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