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!
774 Reviews
Cals 601 · Prot 59 · Carbs 40 · Fat 24
Low Carb
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!
774 Reviews
Cals 601 · Prot 59 · Carbs 40 · Fat 24
Low Carb
Ingredients
Curry
Chicken breast
400 Grams
Garlic cloves
2 Piece
Snow peas
150 Grams
Red onion
1 Piece
Red pepper
1 Piece
Vegetable oil
1 Tbsp
Red curry paste 7*
20 Grams
Turmeric powder
2 Grams
Coconut milk
200 ML
Water
100 ML
Soy sauce 9*10*11*
15 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Cauliflower rice
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Garnish
Lime
1 Piece
Fresh coriander
15 Grams
Large red chilli
1 Piece
Black sesame seeds 3*
10 Grams

Allergens

*7 Crustaceans, *9 Soya, *10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *15 Celery, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2514 / 601
Fats (g) 23.7
of which saturated (g) 12
Carbohydrates (g) 40
of which sugars (g) 15.5
Fibers (g) 14.8
Proteins (g) 58.7
Salt (g) 4.5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

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. Trim and halve the snow peas. Peel the onion and slice it into wedges. Deseed and roughly chop the red pepper. Chop the chicken into bite-sized pieces.
Fry chicken

2 Fry chicken

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt and fry for 5 min until browned and cooked through. Transfer the chicken to a plate and reserve the pan.
Simmer

3 Simmer

Return the pan to a medium heat with another drizzle of oil. Once hot, add the onion and pepper with a pinch of salt and fry for 3 min. Add the garlic, red curry paste (spicy!) and turmeric. Fry for 1 min further. Add the coconut milk, measured water, soy sauce and 0.5 stock cube. Simmer for 5 min further.
Make cauliflower 'rice'

4 Make cauliflower 'rice'

Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min.
Prep garnishes

5 Prep garnishes

Meanwhile, slice the lime into wedges. Pick the fresh coriander leaves. Finely slice the red chilli into rounds.
Serve

6 Serve

Add the snow peas and return the chicken to the curry and simmer for 3 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 (spicy!).
Tip! Sensitive to spice? Go easy on the red chilli.
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