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Coconut Chicken with Cauliflower Rice and Toasted Coconut Recipe

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4 from 23 reviews

Coconut Chicken & Cauliflower Rice is a flavorful, low-carb dish featuring tender chicken thighs simmered in a rich coconut curry sauce, paired with lightly toasted cauliflower rice and a refreshing cucumber salad. This recipe combines aromatic spices like curry powder, turmeric, and kaffir lime leaves, balanced by the creaminess of coconut cream and the crunch of toasted shredded coconut, making it a delightful and satisfying meal perfect for a healthy dinner.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Chicken & Seasoning

  • 2 lb chicken thighs (850-900 grams, boneless, skinless, halved, about 6 full thighs)
  • 1 teaspoon salt
  • 1.5 teaspoons mild curry powder
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil (for frying)

Cauliflower Rice & Coconut

  • 1.5 lb cauliflower florets (about 680 grams, riced or 6-7 cups riced cauliflower)
  • 1 cup unsweetened shredded coconut (toasted)
  • 1 teaspoon olive oil

Sauce & Aromatics

  • 1 medium onion (finely diced)
  • 3 cloves garlic (minced, about 1 tablespoon)
  • 1 tablespoon grated ginger
  • ½ teaspoon coriander seed powder
  • 1 teaspoon turmeric
  • 2 teaspoons mild curry powder
  • ¼ teaspoon chili powder
  • ½ teaspoon salt
  • 14 oz coconut cream (400 ml)
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar (white or coconut)
  • 4 kaffir lime leaves or ½ teaspoon lime zest
  • ⅔ cup chicken stock (or water + 1 chicken stock cube; 1 cup if you prefer a saucier dish)
  • 1 tablespoon lime juice

Salad

  • 1 large cucumber (diced)
  • 2 green onions (chopped)
  • 1 oz cilantro (28 grams, chopped)
  • Juice of ½ lime
  • 2 teaspoons sesame oil
  • 1 tablespoon olive oil
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar (any kind)

To Finish

  • Chili oil or chili crisp (for drizzling)

Instructions

  1. Toast Coconut: Heat a dry skillet over medium heat. Add the unsweetened shredded coconut and stir frequently, toasting until golden brown, about 2 to 4 minutes. Watch carefully as the coconut can burn quickly in the last minute. Set aside once toasted.
  2. Rice the Cauliflower: Roughly chop cauliflower florets. Pulse them in a food processor or blender until the texture resembles rice grains. Avoid over-processing to prevent the cauliflower from becoming mushy. Alternatively, use a box grater to create cauliflower rice.
  3. Prep Chicken: Halve the chicken thighs if not already done. Season them evenly with salt, garlic powder, and mild curry powder, ensuring full coverage for flavorful meat.
  4. Cook Chicken: Heat 1 tablespoon olive oil in a large deep pan over medium-high heat. Brown the chicken thighs in batches, cooking 3–4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
  5. Make Sauce: In the same pan, add the finely diced onion and sauté until translucent. Then add minced garlic and grated ginger, cooking briefly until fragrant. Stir in coriander seed powder, turmeric, mild curry powder, chili powder, and extra ½ teaspoon salt. Pour in coconut cream, fish sauce, sugar, and chicken stock or water with stock cube. Add kaffir lime leaves or lime zest to infuse citrus aroma. Stir to combine.
  6. Simmer Chicken: Return the browned chicken thighs to the pan. Cover and simmer gently for 10 minutes, allowing flavors to meld and the chicken to cook through.
  7. Make Salad: In a separate bowl, mix diced cucumber, chopped green onions, chopped cilantro, lime juice, sesame oil, olive oil, fish sauce, and sugar. Toss well and set aside to let the flavors marry.
  8. Add Cauliflower Rice: Remove the chicken pieces again from the pan. Stir in the riced cauliflower and most of the toasted coconut. Cook over medium-high heat, stirring frequently to combine and warm through. Return chicken and any sauce back to the pan, cover with a lid, and cook for an additional 5 minutes over medium heat until the cauliflower rice is tender and infused with the curry sauce.
  9. Rest & Serve: Let the dish sit off heat for about a minute to settle. Serve topped with chopped cilantro, the remaining toasted coconut, and a drizzle of chili oil or chili crisp for heat. Plate the coconut chicken and cauliflower rice alongside the fresh cucumber salad.

Notes

  • Toasting the coconut adds a crunchy texture and enhances the nutty flavor which complements the creamy curry.
  • Make sure not to over-process cauliflower to avoid it becoming mushy and losing the rice-like texture.
  • If fresh kaffir lime leaves aren’t available, lime zest provides a good aromatic substitute.
  • The chicken stock amount can be adjusted for a thicker or more saucy consistency as preferred.
  • Use mild curry powder to keep the dish flavorful but not overly spicy; adjust chili powder or chili oil for desired heat.
  • This dish is excellent for low-carb or gluten-free diets, substituting traditional rice with cauliflower rice.
  • Letting the dish rest before serving helps the flavors meld and enhances overall taste.
  • Use fish sauce sparingly if avoiding too much salt; alternatives can be tamari or soy sauce but will change the flavor slightly.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai-inspired
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/coconut-chicken-with-cauliflower-rice-and-toasted-coconut-recipe/