Golden, creamy coconut chicken curry spooned over fluffy Qetoe Low Carb 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 50g of protein a serve and around half the carbs of regular rice.
Serves 2 | Prep 10 min | Cook 20 min
Per serve: 549 cal, 50g protein, 20g carbs
Ingredients
- 1 packet Qetoe Rice
- 400g 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
- Fresh coriander, to serve
- 1 tbsp crispy fried shallots, to serve
Method
- 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.
- Stir in the curry paste and fry for 1 to 2 minutes until fragrant.
- Pour in the coconut milk and soy sauce and simmer for 5 minutes until slightly thickened.
- Meanwhile, cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork.
- Spoon the curry over the rice and top with coriander and fried shallots.
Tips
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.
