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Low Carb Creamy Coconut Chicken Curry

Golden, creamy coconut chicken curry spooned over fluffy Qetoe Rice. Tender chicken simmered in light coconut milk and yellow curry paste, finished with fresh coriander and crispy fried shallots. It tastes like Friday night takeaway but it's made at home in 25 minutes, with 49g of protein a serve and around half the carbs of regular rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 serves
Course: Main Course
Cuisine: Thai
Calories: 549
Ingredients Method Notes

Ingredients
  

  • 1 packet Qetoe Rice
  • 400g raw chicken breast, diced
  • 1 can (400ml) light coconut milk
  • 1 tbsp yellow curry paste
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1/4 tsp salt and a pinch of black pepper
  • 5g fresh coriander, to serve
  • 1 tbsp crispy fried shallots, to serve

Method
 

  1. Heat the oil in a large frying pan over medium heat. Brown the chicken for 5 to 7 minutes and season with garlic powder, salt and pepper.
  2. Stir in the curry paste and fry for 1 to 2 minutes until fragrant.
  3. Pour in the coconut milk and soy sauce and simmer for 5 minutes until slightly thickened.
  4. Meanwhile, cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork.
  5. Spoon the curry over the rice and top with coriander and fried shallots.

Notes

Fry the curry paste in the oil for a full minute before the coconut milk goes in. Cooking the paste first wakes up the spices and gives you a deeper, takeaway-style flavour. For extra veg without many extra carbs, stir a handful of baby spinach through at the end until it just wilts.
This recipe replaces traditional high-carb rice with Qetoe Rice, ensuring you enjoy all the flavours without the excess carbs.