Riz au chou-fleur à la noix de coco et curry vert thaïlandais avec crevettes

September 5, 2019 Comments Recettes

La façon la plus délicieuse de savourer la cuisine thaïlandaise sans avoir à manger du riz... le chou-fleur est le nouveau riz! Savourez-le dans votre curry vert préféré avec des crevettes.

Keto

Sert à 2

Ingredients

1 Cuillère à thé d'Huile de noix de coco

1/2 Oignon rouge petit, tranché finement

1 Carotte, tranchée finement

1/2 Poivron rouge, tranché

2 Tasses Brocoli, haché

1 Tasse Pois mange-tout

Yai's Thai Massaman Curry, 454 g

1/2 lb Crevettes, crues et déveinées

Pour le riz au chou-fleur et à la noix de coco, combiner :

3 Tasses riz de chou-fleur, cuit à la vapeur

2 Cuillères à soupe Lait de noix de coco

1/4 Tasse Noix de coco râpée non sucrée

Pincée de sel

Options de garniture: noix de cajou crues, coriandre, quartiers de citron vert

Instructions

1. Dans une poêle moyenne, chauffer l'huile de noix de coco à feu moyen.

2. Ajouter l'oignon et la carotte tranchés dans la poêle et faire cuire jusqu'à ce que l'oignon soit translucide et que la carotte commence à s'attendrir - environ 5 minutes. Ajouter le poivron, le brocoli, les pois mange-tout et la sauce à la noix de coco Yai's Thai Green Curry. Couvrir et laisser mijoter jusqu'à ce que les légumes soient adoucis.

3. Ajouter les crevettes et cuire en remuant fréquemment jusqu'à ce que les crevettes soient roses et à peine cuites - environ 4 minutes selon la taille des crevettes.

4. Servir sur du riz au chou-fleur à la noix de coco et garnir de noix de cajou, de coriandre et d'un quartier de citron vert.

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