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Thai Coconut Curry Chicken

with Cilantro Lime Cauliflower Rice

Thai Coconut Curry Chicken

Fragrant chicken simmered in creamy Thai coconut curry, served over bright cilantro-lime cauliflower rice for a flavorful, comforting low-carb dinner.

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Ingredients

For 2 servings

  • 1 unit Bell Pepper
  • 1 unit Chicken Stock Concentrate
  • 1 unit Chili Pepper
  • 10 ounce Chopped Chicken Breast
  • ¼ ounce Cilantro
  • 1 unit Coconut Milk
  • 1 tablespoon Curry Powder
  • ½ cup Jasmine Rice
  • 1 unit Lime
  • 1 ounce Sweet Thai Chili Sauce

Additional Ingredients

  • 4 teaspoon Cooking Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Thai Coconut Curry Chicken
Thai
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories670
Protein37g
Carbs64g
Fat28g
Tags:
Protein SmartLow Sodium

Swaps and substitutions

For a milder, vegetarian version, swap the chicken for tofu or chickpeas and use vegetable broth instead of chicken stock if needed. If avoiding coconut, use an unsweetened oat- or soy-based cooking cream, and leave out the chili pepper for a gentler heat.

What to serve with it

Serve with extra steamed greens, such as snap peas or broccoli, to add crunch and balance the rich curry. A simple cucumber salad or a few lime wedges on the side keeps the meal bright and refreshing.

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