Quick Thai Curry
with Pulled Chicken and Cauliflower Rice
Instructions
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.
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.
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.
4 Finish curry
Add the pulled chicken, coconut milk, measured water, coconut sugar, tamarind, peanut butter, sambal oelek (spicy!) and lime leaves. Simmer for 5 min. Add the snow peas and pak choi and simmer for 5 min further.
5 Garnish
Add the fish sauce, half of the coriander and squeeze of lime juice.
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 927 · Prot 45 · Carbs 79 · Fat 51
Gluten-Free
Dairy-Free
Ingredients
Curry
Cauliflower Rice
Want dinner on the table quick? This one's for you!
Cooking Time: 25 min
Equipment Required: Food processor
Cals 927 · Prot 45 · Carbs 79 · Fat 51
Gluten-Free
Dairy-Free
Instructions
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.
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.
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.
4 Finish curry
Add the pulled chicken, coconut milk, measured water, coconut sugar, tamarind, peanut butter, sambal oelek (spicy!) and lime leaves. Simmer for 5 min. Add the snow peas and pak choi and simmer for 5 min further.
5 Garnish
Add the fish sauce, half of the coriander and squeeze of lime juice.
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
Curry
Cauliflower Rice
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