Three ingredient rich and creamy slow cooker coconut green curry chicken goes well over easy and flavorful turmeric cauliflower rice.
Still traveling over here…. it’s been a crazy week and I can’t wait to tell you about all of it. I’ve been hiking in Vermont, meeting a ton of new friends, and holding baby pigs. However, right now, as I type this I’m running on 4 hours of sleep and one awesome margarita, so this post might not be that coherent, sorry not sorry!
Green Curry Chicken & Turmeric Cauliflower Rice
As you guys know, recently I’ve been loving going through my old posts and remaking some of my favorite recipes. This one is no exception! Not only is is it perfect for football season #everythinginacrockpot but it’s always a surprisingly delightful weeknight meal. I’m always so excited when I can make something that isn’t American or Mexican food (the two staples in our house.)
[Tweet “3 ingredient green curry #slowcooker chicken over tumeric cauliflower rice is a fun and exciting break for the usual! via @hungryhobby”]
Speaking of football, guess what? I put together an awesome round up of tailgating recipes for you guys that will go out to mail subscribers soon! That means if you haven’t got your copy of my make ahead high protein breakfast ebook, make sure you get it while it’s still free! Subscribe to the mailing list on the right hand side bar.
BTW, in case you didn’t know. Tumeric is extremely helpgufl for fighting inflammation. It has a bit of a spicy taste to it in large quanitiies, but in small quanities is rather tasteless. It turns this cauliflower rice into a fun bright yellow color which is versatile enough to go with any meal. One of my favorites is making it, then scrambling in some eggs! Otherwise, I love it with more traditional indian or middle eastern flavors like curry!
- 1T coconut oil
- 10 ounces cauliflower rice (about 1 medium cauliflower head riced in food processor)
- 1/2 tsp turmeric
- 1/2 tsp garlic
- salt & pepper
- Add cauliflower rice and 1T coconut oil to skillet on medium high heat. If cooking from frozen, allow to defrost and separate clumps. Once defrosted or warm, add seasonings stirring until well combined. Allow to sit for 3-4 minutes to get crispy on the bottom, remove from heat and serve!
- Eat on it's own or top with Slow Cooker Green Curry Chicken
Do you ever use turmeric, what are some of your favorite ways?
Do you like to eat ethnic food at home or do you order out?