Red Curry Chicken with Cauliflower Rice

Red Curry Chicken with Cauliflower rice

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  1. Heat oil in a large skillet over medium heat. Add onion, ginger and garlic and cook until fragrant, about 1 minute.
  2. Turn heat to high and add red curry paste and cook another minute.
  3. Add chicken to the skillet; season with salt and pepper and cook until chicken is no longer pink, about 3-4 minutes.
  4. Now add broccoli, bell pepper, snap peas, baby corn, and water chestnuts; stir to combine; sauté 2-3 minutes.
  5. In a small bowl, combine soy sauce, fish sauce, and lime juice; stir.
  6. Add coconut milk, chicken broth, and soy sauce mixture to the skillet, followed by the Bok Choy. Simmer for 5-7 minutes.
  7. Sauté cauliflower rice in 1 T olive oil and 1 T ghee. Season well with salt and pepper.
  8. Serve curry over cauliflower rice (or substitute jasmine rice) and garnish with fresh cilantro and a lime wedge.
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