Thai chicken with cauliflower rice recipe

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An aromatic Thai curry served with low-carbohydrate cauliflower rice.

  • Yield: 4 Servings

Ingredients

  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1 large cauliflower, chopped into florets, then processed to a ‘rice’ consistency in a food processor (alternatively, buy a supermarket packet of prepared cauliflower ‘rice’)
  • 2 garlic cloves, crushed
  • 2 sweet potatoes, peeled and chopped
  • 25 French/green beans, topped and tailed (fresh or frozen)
  • 1½ teaspoons Thai blend of dry spices
  • 2 tablespoons tamari or coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon freshly grated ginger
  • 1 x 400-ml/14-fl oz can coconut milk
  • 4 boneless chicken breasts, sliced
How to Make It
  1. Press the Sauté button on the multi-cooker and add the butter and oil. When hot, add the cauliflower rice and stir constantly for about 5 minutes until the rice is just coloured. Remove from the pot, place in a warm bowl and cover with foil to keep warm.
  2. Add all the remaining ingredients to the pot. Secure the lid in place and set to Manual or High Pressure for 3 minutes. At the end of cooking, use the QPR method. Serve over the cauliflower rice.
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