Kid's Approved Red Coconut Curry
Recipes from Dietitian Jenn Messina
Jenn Messina is an experienced Registered Dietitian and a mom of two energetic kids. To her, food is life! It nourishes our bodies, minds, and spirits and connects us to each other and to our heritage.
After graduating from the University of British Columbia, she spent the last 16 years working as a Registered Dietitian with thousands of people of all ages and backgrounds. With so much nutrition information on the web, it can be frustrating, confusing and overwhelming. Jenn became an RD because she is passionate about helping people and truly enjoys learning about your life, work, families, and diets.
Jenn Messina
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 warm & hearty meal. I like to use JLek's red curry paste from Stong's market to add a punch of flavour, without the spice.
Serves 4
Ingredients:
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:
Hear your frying pan over medium heat. Add some oil and add the red curry paste.
Add your ground chicken and riced cauliflower to the pan and mix.
Add 1 can of *full-fat coconut milk and stir.
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.
