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Thai Chicken Rama
with cauliflower rice

Active: 40 Total: 40

Everyone loves Thai peanut sauce, and this dish uses cashews instead of peanuts to make a paleo-friendly version. Serve the rich curry over cauliflower rice.
Smarts #1: Feel free to sub in your favorite vegetables - just about any will work.
Smarts #2: Because you need plenty of liquid to steam and cook the chicken and vegetables, don't expect the curry to thicken up significantly. Regular coconut milk will give you a richer, thicker curry, but light coconut milk will cut back on calories.



Thai Chicken Rama:
  • Cashews - 1/2 cup , chopped
  • Onions, medium - 1/2 , diced
  • Bell peppers, red - 1 , chopped
  • Ginger, fresh - 1 tsp , grated
  • Cashew butter - 2 Tbsp
  • Honey - 1 Tbsp
  • Fish sauce - 1 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Chicken breast, boneless and skinless - 1 lb , thinly sliced or chopped
  • Oil, cooking - 1 Tbsp
  • Thai red curry paste - 2 Tbsp , more or less to taste
  • Coconut milk (14 oz / 397 g) - 1 can (use regular coconut milk for a richer, thicker curry)
  • Baby spinach - 5 oz
  • Lime juice - 2 tsp
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp


  1. Cauliflower rice - (Double if making Thursday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Cashews / Onions / Bell peppers / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Make sauce - Combine ginger, cashew butter, honey, fish sauce, and aminos. (Can be done up to 5 days ahead)

  4. Chicken - Thinly slice or chop chicken. Season with some salt and pepper. (Can be done up to 5 days ahead)

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  1. Heat a Dutch oven or large skillet with oil over medium heat. Add onions and bell peppers and saute until starting to turn tender, 4 to 5 minutes.

  2. Add in curry paste and chicken. Saute until chicken is coated in curry paste and opaque on the outside (it should not be cooked through), 2 to 3 minutes.

  3. Pour sauce and coconut milk over chicken and bring to a simmer.

  4. When curry is simmering, cover with a lid and reduce heat to maintain a low simmer.

  5. Simmer curry, covered, until chicken is cooked through, ~10 minutes.

  6. Remove lid and stir in baby spinach. Simmer, stirring frequently, until spinach is wilted.

  7. Stir in lime juice. Taste curry and adjust seasoning - add more curry paste (or another hot sauce) for more spice, more fish sauce or aminos for more savory flavor, more honey for sweetness.

  8. If cauliflower rice was made ahead, reheat (reserve half if doubled).

  9. Serve curry over cauliflower rice with cashews over top. Enjoy!



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