Coconut Curry Chicken with Cilantro Cauliflower Rice

Curry, vegetables and rice in white bowl on marble surface.

Coconut Curry Chicken with Cilantro Cauliflower Rice

Yield: 4 servings

Prep Time: 20

Cook Time: 20

This healthy coconut curry chicken recipe is a lightened up version of a flavorful favorite that is warm, satisfying and easy to make.

Ingredients

Coconut Curry Chicken Ingredients:

1 lb chicken breasts, boneless and skinless
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,
1/2 lime
small handful cilantro

Cilantro Lime Cauliflower Rice Ingredients:

1 head cauliflower
1 Tbsp. olive oil
1/2 lime
small handful cilantro
salt

Instructions

Cilantro Lime Cauliflower Rice Instructions:

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.

Coconut Curry Chicken Instructions:

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!

Notes

Note 1: Read the entire recipe before you start cooking. It will save you time!

Note 2: 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.

Nutrition

Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.