Thai red curry with cauliflower rice

Yes, you can have a guilt-free, creamy Thai-inspired red curry on Whole30. Here’s how…

This recipe is versatile in that you can adapt it to be vegetarian, pescatarian or even vegan. It also uses a quick cheat ingredient (not because it has things you can’t eat, but because it contains all the goodies, is Whole30 approved and makes cooking so much quicker) which speeds up the process and doesn’t make you want to tear your hair out should you forget one ingredient.

Introducing Thai Pasteย (ingredients include: Fresh Garlic, Dried Red Chilli, Fresh Lemongrass, Salt, Fresh Onion, Fresh Small Red Chilli, Fresh Galangal, Fresh Kaffir Lime Peel, Spices)ย – it contains all the flavour and heat to pack a punch in your curry without any additives or sugar.

To whip this up I simply follow the instructions on the packet. I’m not going to lie to you and make it sound harder than it is. It’s so simple and one you can have mid-week when inspiration is low.

You will need:
400g chicken/turkey/prawns
60g Thai Taste Red Curry Paste (use more for a hotter curry)
1 tbsp coconut oil
400ml tin coconut milk
200g green beans
2 x carrots
1 cauliflower head
fresh coriander

1. Heat 1 tbsp of coconut oil in a deep frying pan and add 1 tbsp of coconut milk.
2. Add Thai Taste red curry paste and mix until the aromas are released (3 mins).
3. Add the chicken/turkey/prawns, stirring to coat the meat with the paste (about 3 mins).
4. While the meat is cooking, chop up your cauliflower head and add it to a pan of boiling water. Boil for 8 minutes or until it has softened.
Add the beans and carrots and stir, allow to cook for 5 mins to help soften the vegetables.
5. Stir in the rest of coconut milk and simmer until the meat is cooked (about 6-10 mins). The sauce should not be too thick.
6. Whizz up your cauliflower in a food processor until it’s a nice rice consistency and then serve while piping hot, with fresh coriander.

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