Green Curry Cauliflower Couscous with Seared Chicken and Cashews

Instructions

1. 1

   Heat a large skillet or wok over medium-high heat. Once hot, add 1 tablespoon olive oil. If you want a reference temperature to keep the chicken warm at the end, you may place a plate in a low oven at 200°F/95°C, though this is optional.

2. 2

   Season the chicken strips with half of the salt and the black pepper. Add them to the skillet and sear for 4 to 5 minutes, stirring once or twice, until cooked through and lightly caramelized. Transfer the chicken to a plate.

3. 3

   In the same skillet, add the remaining 1 tablespoon olive oil, the red onion, red bell pepper, and snow peas. Stir-fry for 2 to 3 minutes until the vegetables are tender-crisp.

4. 4

   Add the garlic, ginger, and green curry paste. Cook for 30 seconds, stirring, until fragrant and making sure the garlic does not burn.

5. 5

   Pour in the coconut milk and soy sauce. Add the lime zest and bring the mixture to a gentle simmer. Cook for 2 minutes so the sauce comes together and reduces slightly.

6. 6

   Return the chicken to the skillet and toss well to coat it in the sauce. Cook for 2 more minutes over medium heat until everything is fully heated through.

7. 7

   Meanwhile, heat a second large skillet over medium-high heat. Add the riced cauliflower and a pinch of salt. Sauté for 3 to 4 minutes, stirring, until tender but not watery.

8. 8

   Turn off the heat under the cauliflower and add half of the chopped cilantro and half of the lime juice. Toss to make a light, fluffy, aromatic cauliflower couscous.

9. 9

   Spoon the cauliflower couscous onto each plate. Top with the green curry chicken, vegetables, and sauce.

10. 10

    Finish with the roasted cashews, the remaining cilantro, and the rest of the lime juice. Adjust salt if needed and serve immediately.