I've been craving Thai, in curry form. I always crave curry, but this week, the desire was stronger than usual. This probably has to do with the fact that I'm trying to cut down on fats and sugars. (We'll just pretend that vanilla scone(s) incident on Tuesday never happened.)
Anyway. I was craving curry. Since my Thai-hater husband was at the station, I was free to indulge my low-carb curry cravings. I ran to the grocery store and picked out some fish sauce, curry paste, and some veggies that sounded good at the moment. This recipe is so fluid — you could add any vegetables of your liking, and it would still come out great.
From my calculations each serving has around 22 grams of carbs, unless you use a sugar substitute, which brings it down to about 15 carbs per serving.
1 cup fresh green beans
2 cups fresh cauliflower (approximately one head)
3 to 4 boneless, skinless chicken breasts
1 14 oz can coconut milk
1/2 of an onion
2 cloves garlic, minced
1 tablespoon fresh chopped ginger (optional)
1 1/2 tablespoon red curry paste
2 tablespoons yellow curry powder (add more if you like it really spicy)
2 tablespoons sugar (substitute with Splenda to reduce the carb count)
2 tablespoons fish sauce
2 tablespoons olive oil
2 tablespoons butter
Salt to taste
Number of Servings: 5
Please note that this recipe comes together a lot easier if the veggies and meat are chopped/grated/minced beforehand.
Begin by preparing the fresh vegetables. Put two medium-sized pots of water to boil, with about an inch of water.
While the water is boiling, rinse the cauliflower in cold water. Trim the florets from off of the stem. Place them into the boiling water, reduce the heat to low, and simmer the cauliflower with the lid slightly ajar for 12 minutes.
To prepare the green beans, rinse well, trim the ends off and cut them in half.
Place the green beans in the second pot of boiling water and reduce the heat to low. Cover ajar as well. (Placing the lid ajar while cooking them helps preserve the green color.) Simmer until slightly undercooked, about 10 minutes. They will finish cooking with the rest of the dish.
While the veggies are cooking, dice half of an onion.
Chop the boneless, skinless chicken breasts into bite-sized pieces.
Heat the two tablespoons of oil on medium-high heat for a minute or two and add the onion. Add the tablespoon of red curry paste, 2 cloves crushed or chopped garlic, as well as a tablespoon of chopped or grated ginger (optional).
Open up the coconut milk and spoon 3 or 4 scoops into the mixture, to help blend the curry paste.
Continue to cook this mixture, keeping a close eye on it so it doesn't burn, until the onions turn translucent. When the onions have softened, add the chopped chicken.
Meanwhile, keep an eye on the timers for the vegetables. When they finish, pull them off of the heat, drain, and set aside.
Cook the chicken until mostly done; about 8 or 9 minutes, while stirring frequently. Then add the remainder of the coconut milk, the fish sauce, green beans, the tablespoon (or more if you like) of yellow curry powder, sugar, and a dash of salt. Simmer for 5 to 7 minutes, or until the chicken is fully cooked. Thin with water if needed.
To prepare the cauliflower, simply drain it and add two tablespoons of butter and salt to taste.
I like to stir it with a fork to help break the cauliflower down to something like the consistency of rice.
Serve by placing a large scoop of curry chicken over a bed of cauliflower.