Quick Thai Curry

with Pulled Chicken and Cauliflower Rice
Want dinner on the table quick? This one's for you!
Cals 883 · Prot 42 · Carbs 73 · Fat 50
Low-Carb
Try Hello Chef Now
25 min
Quick Thai Curry with Pulled Chicken and Cauliflower Rice
Want dinner on the table quick? This one's for you!
Cals 883 · Prot 42 · Carbs 73 · Fat 50
Low-Carb
Try Hello Chef Now
Download PDF
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

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.

Before you start

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

Instructions

Make cauliflower rice

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. 
Prep

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.
Start curry

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.
Finish curry

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.
Garnish

5 Garnish

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

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.

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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