I love using the flavors of Thai food. Not everybody likes curry, but curry can come on very strong or be just a subtle hint, depending on how you use it. I don’t find it overpowering in this recipe, because I don’t make a thick curry sauce. You may decide that it needs more curry. I would have liked to add lemongrass, but I was out of it. Most people don’t have it in their kitchen anyway.
I have been doing more recipe testing with riced cauliflower and broccoli for two reasons. The first reason is because I just happen to love both vegetables, and it’s fun to try to new ways of eating foods. The second reason is that we are a low-carb and carb-hating period, and a lot of people are using cauliflower as a “starch” alternative. Most of the clients I work with just fix it plain as “rice” or “mashed potato” replacement, with no real pizzazz. I need flavor and variety, people.
Luckily, you can buy riced cauliflower now at most supermarkets, but you can also make it yourself if you have a cuisinart or blender. Here is a picture of riced cauliflower that I made myself.
I think that this dish needs a side, like a salad or green beans, but it has enough vegetables to be a meal-in-a-dish for lunch. These servings are pretty large, so if served with other food, it will feed 6 people.
- 1 lb ground chicken (breast)
- 12 oz riced cauliflower
- 1 1/2 c diced mixed vegetables (celery, onion, pepper, carrot)
- 1 c frozen shelled edamame, or peas
- 6-8 oz fresh baby spinach or kale (about 1 bag)
- 2 tbsp. olive oil or coconut oil
- 1/4 c chicken broth (I prefer free range)
- 1/4 c ketchup (I use organic; choose one with no high-fructose corn syrup)
- 1/2 can light coconut milk
- 1 tsp. curry powder
- 1/4 tsp. ground ginger
- 1/4 tsp. turmeric
- 3 dashes garlic powder
- pinch salt and pepper (to taste)
- 1/2 c roasted, salted peanuts (optional)
- 1/2 lime (optional)
- Heat oil in large saute pan or dutch oven.
- Add 1.5 cups of mixed diced vegetables and saute until they start to soften.
- Add ground chicken and break up. Once chicken starts to brown, Add seasonings of curry powder, ginger, salt and pepper, turmeric, and garlic powder. Mix in well. Cook mixture about 5-7 minutes, until chicken browns and has crumbled texture.
- Add riced cauliflower, peas and/or edamame beans, coconut milk, ketchup, juice of the lime and chicken broth. Stir to mix well. Bring to a simmer, cover and simmer for about 10 minutes.
- Add spinach and peanuts, and mix in. Cover and simmer another 2-3 minutes. Remove from heat.