Thai Curry Cauliflower Rice

The sweet and spicy mix of Thailand’s favorite ingredients combined with low carb Cauliflower Rice makes this dish a no brainer.

Serves: 6


1 tsp coconut oil

1 tsp sesame oil

1 medium carrot, peeled and diced

1 tbsp fresh ginger, finely minced

1 tbsp shallots, coarsely chopped

½ red bell pepper, diced

1 serrano pepper, finely diced (use only half if less-spicy is preferred)

2 cups Eat Smart Cauliflower Rice

½ cup lite coconut milk (not coconut cream)

2 tbsp reduced-sodium soy sauce

1 tbsp Asian fish sauce

1 tbsp Thai red curry paste

(or 1 teaspoon dry Thai curry seasoning)

1 chopped green onion, white and green parts

1 tbsp chopped fresh cilantro

1 tbsp chopped peanuts

Optional lime wedges, sriracha and Thai sweet chili sauce to serve on the side

Nutritional Information

84 Calories

4 g Fat

0 mg Cholesterol

9 g Carbohydrate

388 mg Sodium


Heat oils in a large saucepan over medium/low flame. Add carrots and sauté for three minutes. Add ginger, shallots, and peppers and sauté for two minutes more. Add Cauliflower Rice and continue to sauté for five minutes. Stir in coconut milk, soy sauce, fish sauce and curry. Cover and cook over low flame, stirring occasionally, for approximately 15 minutes, or until Cauliflower Rice is cooked but still firm. Place in serving bowl and top with remaining ingredients. Serve with lime wedges, sriracha and Thai sweet chili sauce on the side so diners can adjust spicy/sweet/sour to their liking. If using as base for a Cauliflower Rice bowl, add grilled shrimp, extra-thin sliced cucumber and steamed broccoli to toppings. If making lettuce wraps, serve Cauliflower Rice in a bowl alongside other fillings (shredded rotisserie chicken, shredded red cabbage, julienne carrots, bean sprouts) and large, washed-and-dried butter lettuce leaves.