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.
Ingredients
Curry chicken
- 3 tbsp butter or coconut oil
- 1 yellow onion, finely chopped
- 1 tbsp grated fresh ginger
- 1 red chilli pepper, finely chopped or grated
- 1 tbsp red curry paste
- 450 g boneless, skinless chicken thighs, cut into thirds
- 225 g broccoli, cut into florets
- 75 g fresh green beans, cut in halves
- 750 g canned coconut cream or coconut milk (only use solid part)
- Salt and pepper
Cauliflower rice
- 650 g cauliflower
- 75 g butter or coconut oil
- ½ tsp salt
- ½ tsp turmeric (optional)
Instructions
Curry chicken
- Melt butter or coconut oil in a large pan.
- Add onion, ginger and chilli pepper and fry until 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.
- Add the coconut cream or milk, using only the solid part. Season with salt and pepper and 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 softened slightly.
- Add salt and optional turmeric while frying.
- You can also cook the rice in the microwave. Put it in a glass bowl, cover and microwave for 5–6 minutes. Mix in the butter or coconut oil.
Tip: Turmeric is loaded with health benefits and makes food look irresistible. Try an herbed salt, curry powder or paprika to mix it up.