Last nights meal is brought to you by Home Chef.
NOTE: This meal only takes 25 – 35 min if you are serving 2 people. This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served. I also had to substitute this recipe a little based off of my Gas Stove.
TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything. Here is what I had my kids do.
- Fold laundry and put away.
- Start working on homework and complete their 30 minutes of reading each day.
- Place all school items that need to be reviewed on kitchen table.
3 Cauliflower Heads
3 Red Bell Peppers
6 Garlic Cloves
12 oz. Frozen Peas
9 oz. Frozen Pineapple
6 Boneless Skinless Chicken Breasts
3 Resealable Gallon-Size Plastic Bags
3 tsp. Chopped Ginger
16.8 fl. oz. Coconut Milk
6 Tbsp. Red Curry Paste
Prepare the Ingredients. Remove leaves from cauliflower head, core, and cut into bite-sized florets. Stem, seed, and slice red bell pepper into 1/4″ strips. Mince garlic. Rinse peas and pineapple under warm water if still frozen. No need to keep peas and pineapple separate. Rinse chicken breast, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
Make the Cauliflower Rice. Place cauliflower in resealable bag and remove as much air as possible, leaving open a 1″ gap for air to escape. Pound with a heavy pan or mallet until it resembles coarse grains, a little larger than rice. Don’t worry if some stem pieces remain larger.
Cook the Cauliflower Rice. Place cauliflower rice in small pot with 1 cup water over medium heat. Cook, stirring often, until tender and water has evaporated, 20 – 25 minutes. Season with 3/4 tsp. salt and remove from burner. Cover and set aside. While rice cooks, sear chicken.
Cook the Chicken. Heat 2 tsp. olive oil in a medium pan over medium-high heat. Place chicken breasts in hot pan and cook 5 – 6 minutes per side until golden brown and chicken reaches a minimum internal temperature of 165 degrees. (I only had to cook my chicken for 4 minutes on each side, any longer and it started to burn.) Transfer to a plate and rest 5 minutes. Reserve pan for making sauce in next step; no need to wipe clean.
Make the Sauce. Heat 2 tsp. olive oil in pan used to cook chicken over medium-high heat. Add garlic and ginger to hot pan and cook 30 seconds, while stirring, until fragrant. Add red bell pepper strips and cook 1-2 minutes, while stirring, until slightly softened. Add coconut milk and half the curry paste to pan and bring to a simmer. Simmer 2-3 minutes until sauce thickens slightly. Stir in peas and pineapple and cook 1 minute until warmed through. Taste, and add remaining curry paste if desired. (NOTE: The curry was more solid than a paste for me, so make sure to stir the curry in until it all melts or you will get a mouthful of curry that may look like a pepper. Also, if you don’t like extremely spicy food, don’t put in the second half of curry.)
Plate the Dish. Place a serving of cauliflower rice on a plate. Add sauce and veggies to plate, and serve cooked chicken on top of sauce.
This meal was good and really spicy. The chicken had a nice caramelized texture on the outside, but still juicy on the inside. Recommend mixing the sauce with the cauliflower as well to add more flavor. Enjoy!