Recipe | Matsaman Curry + Cauliflower Rice
April 24, 2015
In my previous life, unburdened by poor health and any concern for nutritious eating, white rice could have been a food group. I ate it like crazy. In my poor college days, I would buy Chinese boxes filled with it, adding soy sauce for bargain work lunches, not really thinking of what little it did for my body. I'd eat leftovers for breakfast, with hot milk, butter and sugar for an improved texture experience on the oatmeal I so detested. But on it's own? Well, white rice really doesn't taste like much. So what was I holding onto by not trying an alternative?
I'll admit, I'd heard of cauliflower "rice", but as a staunch hater of the white veg, I never even considered it. Once I opened up to the idea, my newly narrowed food world opened way, way up. As an accompaniment to curries and Asian-inspired meat dishes, it's the perfect sub for rice - and surprisingly delicious, even for those fellow cauliflower-haters out there. Trust me on this one. High in fiber and vitamin C, it offers a lot more nutrition than white rice and at about ten minutes cooking time, this "rice" is ready faster than the real thing.
I feel like I'm still figuring out how to cook and eat the best way for me right now, but realizing I am down with subbing out grains like rice with cauliflower rice to make the foods I used to, the better I feel - both health-wise and that hard-to-please side of me that just wants to eat delicious food. This curry satisfies all those needs, not to mention that like most curries, it's super easy and flexible to all kinds of substitutions. Change up the veggies. Omit the meat if you're vegetarian. Use a different curry flavor (I love the green curry paste for Thai Turkey Meatballs). Make a big batch and you're fed for days. What's not to love?
Matsaman Curry with Cauliflower Rice
2 Tbsp olive oil or coconut oil
1 yellow onion, chopped
2 cloves garlic, minced
2 large chicken breasts, cut into cubes
3 carrots, sliced into thin rounds
2 zucchini, chopped
2 medium sweet potatoes, cubed
1 can coconut milk
2-3 Tbsp Thai Matsaman Curry Paste
1 large head cauliflower
3 shallots, chopped
2 cloves garlic, minced
5 green onions, light green part, chopped
2 Tbsp coconut oil
toasted sesame seeds
chopped green onion
salt & pepper
Prep the rice by grating the cauliflower into rice-sized pieces, either by hand or with a food processor. Set aside. Steam the sweet potato for about ten minutes and remove from heat, set aside.
In a large pot or Dutch oven, heat the oil over medium heat and add onion and garlic, sauté until garlic is fragrant and onion is translucent. Salt and pepper the chicken cubes and add to pot, stirring occasionally. Once the chicken has cooked on the outside, push aside and add 2-3 Tbsp Matsaman curry paste and slowing whisk in coconut milk. Add more paste to your flavor and spiciness preferences. Stir curry sauce into chicken and reduce heat.
Meanwhile, heat coconut or olive oil in a large sauté pan over medium-high heat for the "rice". Add garlic and shallots, stirring constantly to keep from browning too quickly. Once softened and fragrant, add grated cauliflower and green onions. Stir well to combine. Turn down heat to medium and continue to cook for about 7-8 minutes, stirring occasionally to cook evenly.
Carefully stir the vegetables into the curry. Bring to a simmer, reduce heat and cook for about five minutes, until vegetables are at desired texture (I prefer mine less cooked so as not to have a mushy curry). Add in cooked sweet potato during the last minute or two to bring to the same temperature as curry.
Make sure rice is cooked through, then serve curry over rice in bowls and garnish with preferred toppings.