Coconut Cauliflower Rice with Slow Cooked Green Curry Chicken


Though the name of this recipe sounds confusing and complex the directions to make prepare it are anything but! Virtually all of ingredients are dumped into the slow cooker without any steps needed before or after the chicken is done! The cauliflower coconut rice is quickly stir fried in a matter of minutes! The use of cauliflower rice in place of typical rice in this recipe make it the perfect low carb or ketogenic dinner to satisfy any curry or Thai craving but without the blood sugar spike! For this recipe I used frozen cauliflower rice found at Trader Joe's but you can find it in the frozen section at most grocery stores. If making your own you can use 1 large head of raw cauliflower and cut it into florets before tossing into your food processor and "pulsing" until the cauliflower becomes a rice like consistency. 


2 bags of frozen cauliflower "rice"(Trader Joe's)

1 tbsp sesame seed oil 

2-3 pounds of boneless skinless chicken breast or thighs or a mixture

1 can of full fat coconut milk 

1/3 cup of unsweetened shredded coconut flakes

2 tbsp of green chill paste (Thai Kitchen works well) 

1/2 yellow onion, diced

1 tsp grated fresh ginger 

2 carrot stalks, trimmed and diced 

3 tbsp coconut aminos or tamari soy sauce 

juice of one lime

1 tsp sea salt or to taste 


Turn slow cooker on low and place onion, carrots, 2/3 cup coconut milk, 2 tbsp green curry paste, 2 tbsp coconut aminos, juice of one lime, salt and chicken breast in slow cooker. Cook on low for 4-5 hours or until tender. Option to leave chicken whole or in chunks or use 2 forks to shred the chicken once cooked. Once chicken is done leave it in your slow cooker on the warm setting while you begin to prepare the cauliflower rice.

Preheat 1 tbsp of sesame seed oil in medium to large saute pan. Add your frozen cauliflower rice or fresh cauliflower rice to pan and cook until tender. Once the cauliflower becomes tender add about 1/2 cup of coconut milk, 1 tbsp of coconut aminos, 1 tsp of ginger and stir. Lastly remove from heat and add in the shredded coconut flakes and salt to taste and top with sesame seeds for garnish. Serve under green curry chicken and enjoy! 

Lindsay Reno