Thai Chicken Rama
with cauliflower rice
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. This meal first appeared in 2021.
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.
Ingredients
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- 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 breasts, 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
Prep
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Cauliflower rice - 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)
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Cashews / Onions / Bell peppers / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make sauce - Combine ginger, cashew butter, honey, fish sauce, and aminos. (Can be done up to 5 days ahead)
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Chicken - Thinly slice or chop chicken. Season with some salt and pepper. (Can be done up to 5 days ahead)
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Make
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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.
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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.
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Pour sauce and coconut milk over chicken and bring to a simmer.
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When curry is simmering, cover with a lid and reduce heat to maintain a low simmer.
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Simmer curry, covered, until chicken is cooked through, ~10 minutes.
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Remove lid and stir in baby spinach. Simmer, stirring frequently, until spinach is wilted.
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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.
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If cauliflower rice was made ahead, reheat.
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Serve curry over cauliflower rice with cashews over top. Enjoy!
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