Red Curry Chicken with Cauliflower rice

Red Curry Chicken with Cauliflower Rice

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4-5 1x


  • 2 T olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite sized pieces
  • 1/2 yellow onion, thinly sliced
  • 5 cloves garlic, minced
  • 1 T fresh ginger, minced
  • 2 1/2 T red curry paste
  • 1 1/2 c broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 bunch of baby Bok Choy, chopped at a diagonal
  • 1 c Snow peas
  • 115 oz can baby corn, drained
  • 18 oz can Water chestnuts, drained
  • 115 oz can of coconut milk
  • 1/2 c chicken broth
  • 3 T soy sauce
  • 2 T fish sauce
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 4 c Cauliflower rice (or jasmine rice)
  • Fresh Cilantro, as garnish


  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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