If there’s anything more mouthwatering than the combination of ginger, coconut and curry, we don’t know what it is. Be prepared for a stampede to the dinner table! Bonus: it comes together incredibly quickly.
November 19 2015 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
If there’s anything more mouthwatering than the combination of ginger, coconut and curry, we don’t know what it is. Be prepared for a stampede to the dinner table! Bonus: it comes together incredibly quickly.
USMetric
4 servingservings
Ingredients
Curry chicken
- 2 tbsp 2 tbsp butter or coconut oil
- 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
- 1 tbsp 1 tbsp grated fresh ginger
- 1 1 red chili pepper, finely chopped or gratedred chili peppers, finely chopped or grated
- 1 tbsp 1 tbsp red curry paste
- 1½ lbs 650 g boneless chicken thighs, cut into thirds
- 8 oz. (2½ cups) 230 g (600 ml) broccoli, cut into florets
- 3 oz. 85 g fresh green beans, cut in halves
- 1¾ lbs 800 g canned coconut milk (only use solid part)
- salt and pepper
Cauliflower rice
- 1½ lbs 650 g cauliflower
- 1 oz. 28 g butter or coconut oil
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp turmeric (optional)
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Making low carb simple
Instructions
Curry chicken
Melt butter or coconut oil in a large pan.
Add onion, ginger and chili pepper and fry until they become fragrant and softened, about 5 minutes.
Add curry paste and chicken. Fry until chicken is light brown (5–10 minutes). Add more butter or oil if needed.
Add the broccoli and green beans to the pan.
Add the coconut cream or milk — only the solid part. Season with salt and pepper, and let simmer for 15 minutes.
While the chicken is simmering, prepare the cauliflower rice.
Cauliflower rice
Using a grater or food processor fitted with a metal blade, grate the entire cauliflower head, including the stem.
Melt butter or coconut oil in a skillet. Add the cauliflower rice and cook over medium heat for 5-10 minutes, or until the rice has softened a bit.
Add salt and optional turmeric while frying.
You can also cook the rice in the microwave. Put the rice in a glass bowl, cover with plastic wrap, and microwave it for 5-6 minutes. Mix in the butter or coconut oil and let it melt.
Tips
Sunny turmeric is loaded with health benefits and makes food look irresistible. But it’s not the only spice you can invite to the party. Try herbed salt, curry powder, or paprika to mix it up!
When you separate the solid parts of the coconut cream or milk, save the excess liquid to make delicious smoothies!
Recommended special equipment
Blender or food processor
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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69 comments
51
Rochelle
January 20 2019
I actually really enjoyed this. I thought there was too much sauce initially as it didn't thicken at all but it's absorbed into the cauliflower rice and is so yum! I added a little more curry as I found there wasn't a very strong curry flavour.
52
Jodie
March 6 2019
I loved the recipe but found that every time I make it, the sauce tastes REALLY buttery!! I assume its the Coconut milk? I've never used it before? How do you get rid of the strong buttery-ness?
Reply: #53
53
Reply to comment #52 by Jodie
Kristin Parker Team Diet Doctor
March 7 2019
I loved the recipe but found that every time I make it, the sauce tastes REALLY buttery!! I assume its the Coconut milk? I've never used it before? How do you get rid of the strong buttery-ness?
If you are using butter for the first step, try coconut oil. Also check your curry and coconut milk to see if either of them smell or taste buttery to you. That can vary by brand.
54
Amber
March 26 2019
What’s the nutrition information if we don’t make cauliflower rice to go with it?
Reply: #55
55
Reply to comment #54 by Amber
Kristin Parker Team Diet Doctor
March 27 2019
What’s the nutrition information if we don’t make cauliflower rice to go with it?
You can look up the nutritional information for the amount of cauliflower and subtract that out; same with the other ingredients if you needed more than just carbohydrate amount.
https://ndb.nal.usda.gov/ndb/search/list56
Brewster
April 3 2019
All those stricter Keto folk; leave out BEANS and sub with something like Okra or broccoli, leave out ONION and sub with green part of spring onion (maybe called Scallions or green shallots in US). Zucchini or summer squash is also another good keto sub or additive.
Your carbs will be much lower.57
Teresa
April 5 2019
I love the recipe but I am allergic to coconut can I substitute the coconut milk for heavy cream ?
Reply: #58
58
Reply to comment #57 by Teresa
Kristin Parker Team Diet Doctor
April 6 2019
I love the recipe but I am allergic to coconut can I substitute the coconut milk for heavy cream ?
Heavy cream is much thicker than coconut milk. You may want to try almond milk instead.
Reply: #62
- 1 comment removed
60
Sue
May 6 2019
Although we are not meant to be counting calories, how on earth does this get to 1200 calories per portion ?
Reply: #63
61
Sarah
May 22 2019
Has anyone tried making this in an instant pot?
62
Reply to comment #58 by Kristin Parker
Cheryl
July 26 2019
The recipe calls for the cream part only of the coconut milk. Wouldn't HWC or cream be better because it's used as the thickener?
63
Reply to comment #60 by Sue
Cheryl
July 26 2019
Good catch! It looks like it's "total" because on a recipe calculator, I get around 480, depending on ingredients used, but nothing would be THAT big a difference. Lol.
64
Amanda
August 7 2019
There was no solid part in my coconut milk, so I just poured 50 oz of the liquid in my meal. It was horrible- I learned I hate coconut milk. The recipe was actually fine before it, but I don't think I'll make this again. Also I don't like the green beans in it; it was fine with broccoli for me. This is not one of DD's better recipes, in my opinion.
65
Sally
October 20 2019
Loved it! I made a 2 generous person serve and used a full tin of coconut cream as I didn't have a solid part (even my coconut oil is liquid here). Substituted beans with zucchini and had enough left over for a lunch.
66
Jessica
February 28 2020
Can u freeze this meal i am trying to be able to make a bunch of stuff and freeze it and then have options my kids are picky so they dont eat some of the meals i make
67
Shabena
March 1 2020
Very tasty as red or green curry. I left out onion and beans and used onion and ginger powder instead. Added courgette (zucchini) instead of beans. I had the plain cauli rice from microwave pack and it was good as the curry has enough flavour.
68
r.mousa89
August 21 2020
I loved this dish!! I used 200ml of liquid coconut cream and it worked well. The amount is enough for 3 persons according to our bellies size :-D
69
Susan Loncar
October 20 2021
This is delicious! I omitted the green beans and broccoli, simply because I didn’t have any. I also had to use powdered ginger and chili flakes. Still very tasty!
70
Holly Jensen
May 21 2022
How do you handle this if all you have on hand is coconut cream? I have never used coconut cream or milk for cooking before.
Reply: #72
71
Holly Jensen
May 21 2022
Would this recipe work just as well with shrimp?
Reply: #73
72
Reply to comment #70 by Holly Jensen
Kerry Merritt Team Diet Doctor
May 23 2022
How do you handle this if all you have on hand is coconut cream? I have never used coconut cream or milk for cooking before.
Hi, Holly! Coconut cream should work well also!
73
Reply to comment #71 by Holly Jensen
Kerry Merritt Team Diet Doctor
May 23 2022
Would this recipe work just as well with shrimp?
We haven't tried this with shrimp. It may depend on your taste, but these flavors may work best with chicken.
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