Quick Thai Curry

with Pulled Chicken and Cauliflower Rice

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Instructions

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1 Make cauliflower rice

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a pan 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. Remove from the heat, set aside and keep warm. 

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2 Prep

Meawhile, finely slice the shallots. Slice the snow peas in half. Trim the pak choi and slice it in half, separating the white base from the green tops. Finely chop the coriander leaves.

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3 Start curry

Heat a second pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste and red curry paste. Cook for 2 min further.

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4 Finish curry

Add the pulled chickencoconut milkmeasured watercoconut sugar, tamarind, peanut buttersambal oelek (spicy!) and lime leaves. Simmer for 5 min. Add the snow peas and pak choi and simmer for 5 min further.

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5 Garnish

Add the fish sauce, half of the coriander and squeeze of lime juice.

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6 Serve

Divide the cauliflower rice among shallow bowls along with the curry. Garnish with peanuts, the remaining coriander leaves and lime.

Tips for fussy eaters

Can't handle the heat? Go easy on the sambal oelek and red curry paste.

Pro tip

Don't rush the frying of the curry paste. Caramelising the paste builds depth of flavour.

Want dinner on the table quick? This one's for you!

Cooking Time: 25 min

Equipment Required: Food processor

Cals 883 · Prot 42 · Carbs 73 · Fat 50

Gluten-Free

Dairy-Free

Ingredients

Number of people

Curry

Pulled chicken 300 Grams
Shallots 1 Piece
Snow peas 100 Grams
Baby pak choi 3 Piece
Fresh coriander 15 Grams
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Red curry paste 20 Grams
Coconut milk 200 ML
Water 150 ML
Coconut sugar 10 Grams
Tamarind Paste 15 Grams
Peanut butter 30 Grams
Sambal oelek 10 Grams
Lime leaves 3 Piece
Fish sauce 10 ML
Lime 1 Piece
Salted peanuts 40 Grams

Cauliflower Rice

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

Want dinner on the table quick? This one's for you!

Cooking Time: 25 min

Equipment Required: Food processor

Cals 883 · Prot 42 · Carbs 73 · Fat 50

Gluten-Free

Dairy-Free

Instructions

photo

1 Make cauliflower rice

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a pan 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. Remove from the heat, set aside and keep warm. 

photo

2 Prep

Meawhile, finely slice the shallots. Slice the snow peas in half. Trim the pak choi and slice it in half, separating the white base from the green tops. Finely chop the coriander leaves.

photo

3 Start curry

Heat a second pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste and red curry paste. Cook for 2 min further.

photo

4 Finish curry

Add the pulled chickencoconut milkmeasured watercoconut sugar, tamarind, peanut buttersambal oelek (spicy!) and lime leaves. Simmer for 5 min. Add the snow peas and pak choi and simmer for 5 min further.

photo

5 Garnish

Add the fish sauce, half of the coriander and squeeze of lime juice.

photo

6 Serve

Divide the cauliflower rice among shallow bowls along with the curry. Garnish with peanuts, the remaining coriander leaves and lime.

Tips for fussy eaters

Can't handle the heat? Go easy on the sambal oelek and red curry paste.

Pro tip

Don't rush the frying of the curry paste. Caramelising the paste builds depth of flavour.

Ingredients

Number of people

Curry

Pulled chicken 300 Grams
Shallots 1 Piece
Snow peas 100 Grams
Baby pak choi 3 Piece
Fresh coriander 15 Grams
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Red curry paste 20 Grams
Coconut milk 200 ML
Water 150 ML
Coconut sugar 10 Grams
Tamarind Paste 15 Grams
Peanut butter 30 Grams
Sambal oelek 10 Grams
Lime leaves 3 Piece
Fish sauce 10 ML
Lime 1 Piece
Salted peanuts 40 Grams

Cauliflower Rice

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
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