Coconut Curry Chicken with Cilantro Cauliflower Rice
This lightened up version of a flavorful favorite is warm, satisfying and easy to make. The leftovers are simply delicious and are perfect for meal prep.
We all love a good curry from our favorite Indian restaurant but not many of us would ever consider making it at home. Making a dish like this can be intimidating because it easy to assume it requires complex cooking methods and exotic unfamiliar ingredients. However, this usually isn't the case. This curry recipe is quick and easy. I've even outline where in the grocery store to find all the ingredients to save you time and worry!
Where to Find Ingredients at Grocery Store
bell peppers - fresh produce section
cilantro - fresh produce section
lime - fresh produce section
chicken breast - fresh poultry section
Thai red curry paste - Asian foods aisle
soy sauce - Asian foods aisle
canned coconut milk - Asian and/or Indian foods aisle
brown sugar - baking aisle
curry powder - spice aisle (in the standard alphabetized spice section)
olive oil - spice/oil/vinegar aisle
salt - spice/oil/vinegar aisle
This recipe substitutes normal white rice with cilantro lime cauliflower rice which is a healthier option and a good way to sneak more veggies into your diet. However, if you're in the mood for some delicious white rice instead, go for it! You're the cook!
Coconut Curry Chicken with Cilantro Lime Cauliflower Rice
Note: Read the entire recipe before you start cooking. It will save you time!
- 1 lb chicken breasts
- 2 bell peppers
- 1-2 Tbsp. olive oil
- 1/2 tsp. salt
- 3 Tbsp. curry powder
- 1 can coconut milk
- 1 Tbsp. Thai red curry paste
- 1 Tbsp. brown sugar
- 1 Tbsp. soy sauce (optional)
- 1/2 lime
- small handful cilantro
- 1 head of cauliflower
- 1 Tbsp. olive oil
- 1/2 lime
- small handful cilantro
- Prep: Cut chicken breasts into cubes (1/2” – 1”) and season with a couple pinches of salt or ½ tsp. Cut the bell peppers into cubes or thin slices whichever you prefer. Cut the ½ lime into wedges.
- Cook: Heat 1-2 Tbsp. of olive oil in a large pan over medium heat. Add the cubed chicken and cook for 3-4 minutes while stirring occasionally to cook all sides of the chicken. Then add ½ of the cut up bell peppers and the yellow curry powder to the pan. Stir to coat the chicken and peppers with the curry powder and cook for an additional 2-3 minutes or until the chicken is cooked through. NOTE: The curry powder will look a little dry and sticky. That is what is is supposed to look like during this step!
- Boil and Simmer: Next add the coconut milk, red curry paste and brown sugar to the pan and stir to combine. Bring the mixture to a boil. Then reduce the heat to a simmer and cook for an additional 5-7 minutes while stirring occasionally. Optional Step: Add 1 Tbsp. of soy sauce to the curry before serving.
- Assemble and Enjoy: Dish up some cauliflower rice and spoon the coconut chicken curry over the cauliflower rice. Top with remaining bell pepper and cilantro. Serve with lime wedges for a squeeze of zesty lime juice of the top of the curry. Enjoy!
- Prep: Cut the head of cauliflower into florets. Put the florets into a food processor and pulse until the cauliflower becomes a rice-like consistency. Depending on the size of your food processor you may have to do this in batches. Chop up the cilantro and set aside.
- Cook: Heat 1 Tbsp. of olive oil in a large pan over medium/low heat. Add the cauliflower to the pan and cook for 3-5 minutes while stirring. Season the cauliflower rice with a couple large pinches of salt (about 1 tsp.). Remove the heat and stir in the chopped cilantro and the juice from ½ a lime.
- Enjoy: Enjoy immediately. Put leftovers in the refrigerator in a sealed container. NOTE: If you don't want to cook the cauliflower rice and the curry at the same time, I recommend cooking the curry first and keeping it over very low to to keep it warm while you cook the cauliflower rice.