This Thai inspired dish is not only easy to clean up, but also has some fantastic flavors from coconut milk, garlic, ginger, turmeric, and plenty of veggies included. Whenever I can find a recipe that I can make in one-pan, I know that recipe is a keeper.
I was gifted the book The Flavor Bible, which helps you understand what flavors go well together. Curry matches well with coconut, garlic, lime juice, and turmeric, which are in the recipe below.
Again, you know I like to share flavorful, easy, and recipes I can make a low-carb, and keto-friendly. This recipe is because we're going to remove the rice and add cauliflower rice instead. I hope you love this recipe and share with your friends and family or create meal-prep for the week.
Remember, "I cook it, I eat It, so I know you'll love it." Enjoy!
Ingredients
Serves 4
1 tbsp coconut oil
2 cloves garlic, minced
1 pound boneless skinless chicken thighs
Freshly ground salt and pepper
2 cloves garlic, minced
1 tbsp freshly grated ginger
1 bunch green onions, chopped
1 red bell pepper, julienned
8 oz green beans, ends trimmed and cut into roughly 2 inch long pieces or 12 oz frozen bag
2 medium carrots, sliced
1 (15 ounces) can lite coconut milk
1 tbsp medium yellow curry powder (or 2 tbsp yellow curry paste)
1 tsp ground turmeric
1 lime, juiced
½ tsp salt
3 cup cauliflower rice (pre-made nice & fluffy)
To garnish:
Fresh cilantro
Diced green onion
Instructions
Note: Chop, dice, and julienne cut vegetables before you start cooking.
Place a large deep 10-inch pan over medium-high heat.
Add in coconut oil and garlic about 1-2 minutes until garlic turns golden, and you can smell its fragrance.
Add in chicken and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and cook an additional 4-5 minutes.
Remove from pan and transfer to a plate.
In the same pan, add garlic, ginger, chopped green onion, red bell pepper, green beans, and carrots. Note: the skillet should be greased enough already from coconut oil and chicken.
Saute over medium heat for 3-4 minutes to absorb pan flavors.
Next, add in coconut milk, yellow curry powder, turmeric, lime juice, and salt; stir until the veggies and seasoning are combined. Bring to a simmer, then fold in the 1 cup of cauliflower rice, making sure it is distributed evenly.
Add browned chicken on top.
Reduce heat to low, cover the skillet immediately, and cook for 15 minutes. Note: The cauliflower rice doesn't absorb, so uncover and let cook for another 10 minutes.
After 20-25 minutes, most of the liquid should be absorbed, and the rice should be cooked.
Serve immediately. Serve over other cauliflower and garnish with cilantro and green onion.
This meal creates four meal prep containers, so place rice in the meal-prep containers and top with one chicken thigh. Garnish with cilantro and green onions.
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