Thai Red Curry with Cauliflower “Rice”
Here is a recipe for a low carbohydrate, high protein, and high delicious Thai red curry. In making the culinary switch from solely tasty cooking to dietary constriction, sometimes all you need to make favorite dishes appropriate is to replace an ingredient or two. In this case, that ingredient is rice.
Quite a large component of a curry dish, isn’t it?
In this recipe, the rice is replaced with grated cauliflower. YES, cauliflower! You might be thinking “Cauliflower tastes nothing like rice!” or “Cauliflower can’t fool me” or “huh…interesting”. Drained well, and cooked NOT to mush, it contributes the same qualities that rice does to a dish. That is, it turns out to be a wonderful base for this heavy curry, a bed to sop up the curry juices.
Thai Red Curry with Cauliflower Rice
1 chicken thigh, sliced
1/4 yellow onion diced
1/2 green pepper sliced
1 tsp olive oil
1 tsp Thai red curry paste
1/4 cup light coconut milk
1/2 cup cauliflower
1. Saute chicken thigh in 1 tsp olive oil, cook until browned, about 3 minutes
2. Add onions and green pepper to pan until soft.
3. Add curry paste to pan, and let paste fry for a minute to release aromatics, careful not to let it burn
4. Pour coconut milk in pan and bring to a simmer, add fish sauce to taste (should be <1 tsp)
5. Turn off heat, and stir in basil leaves
1. Cut cauliflower into slices, and chop, grate, or process cauliflower in food processor until chunky and has a similar texture to rice****
2. Add cauliflower to plate and microwave for 3 minutes (do not add water)
Makes 1 serving
7.2g net carbs