Main courses
low-carb yellow chicken curry with cauliflower
Cauliflower cooks soft in curry but keeps its shape. If you like a firmer texture, add cauliflower only towards the end of cooking.
Servings in this printout: 4
Ingredients
- 600 g chicken thigh meatcut into bite-sized pieces
- 400 g full fat coconut milk
- 30 g Mae Ploy yellow curry pastecheck the carbs
- 400 g cauliflowerin small florets
- 70 g small onionsliced
- 15 g Squid Brand fish sauce
- 1.5 g turmeric
- 4 g Foodin erythritoloptional
- 10 g coconut oil
- 5 g fresh corianderfor serving
Method
- Heat coconut oil in a pot. Add yellow curry paste and turmeric. Stir fry for a minute.
- Add the chicken and stir in the paste for a few minutes.
- Pour in the coconut milk. Add the onion and simmer on low heat for 15 minutes.
- Add the cauliflower and continue cooking for 8-10 minutes until the chicken and cauliflower are cooked through.
- Season with fish sauce and, if desired, erythritol. Serve with cilantro on its own or as an addition to cauliflower rice.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 6.74 g
- Total carbohydrates (incl. fibre and polyols)
- 10.79 g
- Protein
- 33.08 g
- Fat
- 22.78 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- full fat coconut milk · A suitable GI value was unavailable for this ingredient.
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Estimate for the modified recipe
Original recipe GL unavailable
The estimate applies to the ingredients, amounts and preparation described below.
Calculated GL · ≈ 1.28 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
The figure covers the calculated GL portion. Omitted carbohydrate may increase total GL. Label values are nominal.
GI-unmatched available carbohydrate omitted, up to 2 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
Value used in the model
Original recipe amounts and preparation
- 600 g · chicken thigh meat
- 400 g · full fat coconut milk
- 30 g · Mae Ploy yellow curry paste
- 400 g · cauliflower
- 70 g · small onion
- 15 g · Squid Brand fish sauce
- 1.5 g · turmeric
- 4 g · Foodin erythritol
- 10 g · coconut oil
- 5 g · fresh coriander
Heat coconut oil in a pot. Add yellow curry paste and turmeric. Stir fry for a minute. Add the chicken and stir in the paste for a few minutes. Pour in the coconut milk. Add the onion and simmer on low heat for 15 minutes. Add the cauliflower and continue cooking for 8-10 minutes until the chicken and cauliflower are cooked through. Season with fish sauce and, if desired, erythritol. Serve with cilantro on its own or as an addition to cauliflower rice.
Separate version amounts and preparation
Servings for these amounts · 4
- 600 g · Skinless chicken thigh
- 400 g · Fairtrade Original 1 L coconut milk
- 30 g · Ayam Thai Yellow Curry Paste AU (185 g)
- 400 g · Cauliflower
- 70 g · Yellow onion
- 15 g · Squid fish sauce 300 ml (EAN 8850620888012)
- 1.5 g · Turmeric
- 4 g · Pure Foodin erythritol
- 10 g · Coconut oil
- 5 g · Fresh coriander
Stir coconut milk before weighing. Fry the paste and turmeric in coconut oil. Add the chicken, then coconut milk and onion. Simmer for 15 minutes. Add cauliflower and simmer for another 8–10 minutes until the chicken is cooked through and the cauliflower is tender. Add fish sauce and erythritol. Serve all the sauce and cauliflower with fresh coriander.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
- broilerin reisilihaa · 0 g CHO / 100 gCARBOHYDRATE
- Fairtrade Original coconut milk 1 L · 0.8 g CHO / 100 g (nominal cap)BOUND
- Ayam Thai Yellow Curry Paste AU 185 g · 8.7 g CHO / 100 g (nominal cap)BOUND
- kukkakaalia · 2.35 g CHO / 100 gCARBOHYDRATE
- pientä sipulia · 4.8 g CHO / 100 gCARBOHYDRATE
- Squid fish sauce 300 ml EAN 8850620888012 · 2.6 g CHO / 100 g (nominal cap)BOUND
- kurkumaa · Full weighed input mass reserved as carbohydrate.BOUND
- Foodin-erytritolia · 0 g CHO / 100 gCARBOHYDRATE
- kookosöljyä · 0 g CHO / 100 gCARBOHYDRATE
- tuoretta korianteria · 0.505 g CHO / 100 gCARBOHYDRATE
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
Notes
- Cauliflower replaces the potato that is often used in yellow curries. Check the carbs in curry paste and coconut milk.
- Nutrition values are approximate estimates and depend on the products and portion size used.