Main courses
Massaman chicken curry with cauliflower rice
Massamani combines warm spices and a slightly sweet coconut sauce. Serve with cauliflower rice.
50 minDifficulty: easy
Servings in this printout: 4
Ingredients
Servings
- 600 g boneless chicken thigh meat
- 400 g full fat coconut milk
- 45 g Mae Ploy massaman curry paste
- 250 g turnipcubed instead of potato
- 200 g cauliflowerin small florets
- 40 g unsalted peanuts
- 70 g onioncut into wedges
- 15 g Squid Brand fish sauce
- 15 g lime juice
- 4 g Foodin erythritol
- 400 g cauliflower riceas a side dish
Method
- Cut the chicken into bite-sized pieces. Peel and dice the turnip. Cut the onion into wedges.
- Fry the curry paste in a pot on low heat for a minute.
- Add coconut milk gradually. Add chicken, turnip and onion.
- Bring to a boil and simmer under the lid for 20 minutes, stirring occasionally.
- Add cauliflower and peanuts. Simmer for another 10 minutes until the chicken and vegetables are cooked.
- Season with fish sauce, lime juice and erythritol. Heat the cauliflower rice and serve with the curry.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 11.8 g
- Total carbohydrates (incl. fibre and polyols)
- 19.38 g
- Protein
- 37.66 g
- Fat
- 24.85 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?
- A suitable GI value was unavailable for this ingredient.
- 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.
Notes
- The potato has been replaced with turnip and cauliflower. Curry paste may contain sugar; check the packaging.
- The nutritional values are indicative.