Low Carb Thai Curry

Low Carb Thai Curry

Ingredients:

Chicken Breast - Approximately 2-3 (Cut into small chunks) depending on how much chicken you want in your meal.

White Onion (Chopped)

Coconut oil 

Butter

Head of Cauliflower (Grated)

Thai Curry Paste ( Red or Green) - 2-3 Tablespoons

Sesame oil - 1 Tablespoon 

Red Pepper (If making Red Curry)

Note: Medium heat on both cauliflower rice and chicken breast

1. Start by using a cheese grater (Big Grate holes) and grate your head of cauliflower till it is all gone save for the stems. This will make a whole pan full of "rice" seen in the picture above. 

2. Chop one full white onion.

3. Cut your thawed or fresh chicken breast into slices and then into smaller cubes, cook your chicken cubes in a pan with coconut oil. This will help permeate the flavor into the meat.

4. Take approximately 4-5 tablespoons of butter and throw it into a large sauce pan as it starts to melt add in onions first followed by your rice cauliflower. Stir vigorously to get all of the cauliflower and onion coated in butter. Add in your sesame oil to the rice at this time.

5. Cover your sauce pan and add butter and/or coconut oil into the pan to keep a fluid base to help steam the cauliflower. Just like regular rice the cauliflower will have to steam fairly thoroughly so that it takes a softer texture.

6. Add in your chicken when it is lightly browned and continue steaming and stirring adding more butter/coconut oil to keep the mixture from burning and keep it softened. Add in your Curry Paste of choice and stir in as well as your salt and pepper to taste. (If making red curry add in your red pepper to achieve level of heat you prefer) Let cook uncovered  approximately 2 minutes while stirring then take off heat.

Note: The brand of curry I used was Thai Kitchen Curry and can be found at Walmart.

If you have had Thai Curry before Green Curry tastes like Yellow Curry offerings.

Pictured: Green Curry on left, Red Curry on right.