Thai Red Curry Chicken with red peppers, pineapple, and cauliflower rice (1 hour 15 minutes)

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.

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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.)

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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!


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