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  • 1 tsp Sesame Oil
  • 1/4 cup Scallions
  • 2 tsp Thai Kitchen Red Curry Paste
  • 1/8 tsp Garlic Powder
  • 1/3 cup Thai Kitchen lite coconut milk
  • 1 tsp Fish Sauce
  • 2 tbsp Cilantro Chopped
  • 1 dash Salt (optional)*
  • 18 oz Boneless Skinless Chicken Breast Cubed
  • 2.75 cup Cooked Cauliflower Grated
  • 1
  • 3
  • 1.50
  • 1
    Healthy Fat


  1. Chop the scallions and separate the whites and greens.
  2. In a large nonstick skillet, heat 1 teaspoon of oil on medium-high heat. Add scallion whites and red curry paste and saute 1 minute.
  3. Add cubed chicken (12 oz. after cooking), garlic powder, and salt (optional) cooking until almost done.
  4. Add coconut milk and fish sauce, mix well. Simmer about 2-3 minutes. Remove from heat, mix in scallion greens and cilantro. Serve over cooked cauliflower rice.

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