Coconut-Curry Cauliflower Rice with Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fragrant cauliflower rice simmered in a creamy coconut curry sauce served with tender pieces of chicken for a comforting, keto-friendly meal. This thai-inspired keto (low carb) ready in about 35 minutes pairs cut into 1-inch cubes chicken breast, coconut oil, small, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 small diced onion and 2 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
  2. Step 2: Stir in 1 tbsp red curry paste and cook for 1 minute to release aromas. Add 2 cubed chicken breasts and cook for 6-7 minutes until chicken is browned and cooked through.
  3. Step 3: Add 1 medium grated cauliflower head and 1 cup full-fat coconut milk to the skillet. Stir well, cover, and simmer for 5-6 minutes until cauliflower is tender.
  4. Step 4: Season with 1 tsp salt and 1 tbsp lime juice. Garnish with 1/4 cup fresh cilantro leaves before serving.

Frequently asked questions

How long does Coconut-Curry Cauliflower Rice with Chicken take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Curry Cauliflower Rice with Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Coconut-Curry Cauliflower Rice with Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Curry Cauliflower Rice with Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Curry Cauliflower Rice with Chicken keto?

Yes — this recipe is tagged keto, low carb, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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