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Looking for a kid-approved 15 minute curry recipe? Look no further! This curry is protein-packed and the riced cauliflower (a zero prep option) helps sneak some veg in this hearty meal. I like to use JLek's red curry paste from Stong's market to add a punch of flavour, without the spice. 


  • 1 pack frozen, riced cauliflower (about 3 cups)

  • 1 pack ground chicken

  • 1 regular sized can coconut milk (full-fat)

  • 3-4 tbsp JLek red curry paste

  • Optional: garnish cilantro

Instructions ​

  1. Heat your frying pan over medium heat. Add some oil and add the red curry paste

  2. Add your ground chicken and riced cauliflower to the pan and mix

  3. Add 1 can of *full-fat coconut milk and stir

  4. Serve with rice or riced cauliflower!

* Generally I recommend full-fat coconut milk as low-fat coconut milk is just regular coconut milk with extra water! Save the $ and buy a small can of coconut milk and add your own water if you want to use a low-fat option. 

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