Chicken Coconut Curry with Coconut Cashew Cauliflower 'Rice"

You can still enjoy a beautiful, fragrant curry when you eat low carb. Even without traditional high carb rice, this dish is set to please.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4
Author: Libby Jenkinson

Ingredients

Low Carb Chicken Curry

Coconut, Cashew, Cauliflower Rice

Instructions

Low Carb Chicken Curry

  • Heat the coconut oil in a large saucepan and fry the onion and curry paste together.
  • Add the diced chicken and fry until cooked but still soft.
  • Add the coconut cream and simmer for 15 minutes while making the cauliflower rice.
  • Place the green beans (topped, tailed and cut in half) for the last few minutes of cooking time. It's nice if they remain slightly crunchy.

Cauliflower Rice

  • Cut the cauliflower into pieces small enough that will fit into your food processor chute. I use the grater attachment and grate the entire cauliflower, including the stalk.
  • Place the grated cauliflower into a large saucepan, add the coconut cream and stir. Coconut creams vary with each brand, so if your coconut cream is too thick, add some warm water.
  • Simmer until the cauliflower is cooked and the coconut cream/milk has been absorbed. Stir often so the coconut cream/milk doesn't burn on the saucepan.
  • Add the chopped cashews and mix through.

Notes

Garnish with coriander, cashews and coconut flakes.