Thai Green Curry Chicken with Cauliflower Rice (Low-Carb)

Ingredients

• 1.5 lb chicken thighs (boneless, skinless)
• 3 tbsp green curry paste
• 1 can (13.5 oz) coconut milk (full-fat)
• 1/2 cup chicken broth
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp brown sugar (or erythritol)(optional)
• 3 cloves garlic
• 1 tbsp ginger (fresh, grated)
• 1 tbsp neutral oil
• 5 cups cauliflower rice
• 2 cups spinach(optional)
• 1/2 cup fresh basil or cilantro(optional)
• to taste salt(optional)

Instructions

1. 1

   Pat chicken dry and slice into bite-size pieces for faster, even cooking.

2. 2

   In a pot, heat neutral oil over medium-high. Add curry paste and stir-fry 1–2 minutes until fragrant and slightly darkened.

3. 3

   Add garlic and ginger; stir 30 seconds.

4. 4

   Add coconut milk and chicken broth gradually, whisking to prevent lumps. Simmer 3–4 minutes to develop flavor.

5. 5

   Add chicken and simmer 12–15 minutes until cooked through and sauce thickens.

6. 6

   Stir in fish sauce and lime juice. Taste and adjust salt/heat.

7. 7

   Meanwhile, sauté cauliflower rice in a hot skillet with a splash of water (or broth) for 5–7 minutes until tender but not mushy.

8. 8

   Fold in spinach during the last 30–60 seconds to wilt. Serve curry over cauliflower rice and finish with herbs if using.