Thai Curry Chicken and Cauliflower - [ad_1]
This is a great alternative to salad for my low-carb lunches – I make it one day and eat it for several. The cauliflower is a great stand-in for rice or potatoes, and I just happen to love cauliflower. 2 cups fresh cauliflower florets 1 cup fresh green beans 1/2 onion 4 whole boneless, skinless chicken breasts 2 T. olive oil 1 T. red curry paste 2 cloves garlic, crushed 1 T. fresh chopped or grated ginger 1 can (14 Oz. Size) coconut milk 2 T. butter 1 pinch salt (add more to taste) 2 T. fish sauce 1 T. yellow curry powder (add more for a spicier dish) 2 T. sugar or Splenda (Splenda for carb watchers) Please note that this recipe comes together a lot easier if the veggies and meat are chopped/crushed/grated ahead of time. Begin by preparing the fresh vegetables. Put two medium-sized pots of water on the stovetop to boil, each with about an inch of water. While the water coming to a boil, rinse the cauliflower in cold water. Trim the...