Green Curry Riced Cauliflower with Poached Chicken

Makes 2 servings
Prep time: 5 mins
Cooking time: 18 mins

For a warming midweek meal, you can’t beat a quick and tasty curry. Our recipe uses riced cauliflower – a low-carb, high-protein and delicious alternative to rice. 

Tips & Tricks
  • For extra flavour add 1 Tbsp fish sauce, and 1 Tbsp of sugar to the poaching liquid. For extra freshness add handfuls of fresh coriander as an additional garnish.
  • To infuse the chicken with even more flavour, you can prepare it in advance and store in the fridge (up to 2 days). Simply remove from the heat once cooked and allow to cool a little. Transfer the chicken and the sauce into a bowl or container and refrigerate until needed.
  • For an extra spice kick add 2 green chillies, sliced in half lengthways, to your coconut poaching liquid.


  1. In a medium saucepan, add the coconut milk, 6 kaffir lime leaves, 1 of the limes (sliced in half and squeezed), ginger, chicken and 2 teaspoons of salt and bring to the boil. Once boiling reduce to a simmer and cook for 12 minutes.
  2. Remove the chicken breasts from the poaching liquid and slice. Keep the remaining poaching liquid aside for later.
  3. Cook the Green Curry Riced Cauliflower with Vegetables as per packet instructions.
  4. Divide the riced cauliflower and poached chicken into 2 bowls. Generously drizzle with some of the extra poaching liquid, then garnish with the remaining kaffir lime leaves, finely sliced, and lime wedges.


  • 2 tins Pams Coconut Milk
  • 8 kaffir lime leaves
  • 2 Limes
  • 4cm length of ginger, roughly chopped
  • 2 Pams Boneless Skinless Free Range Chicken Breast
  • 1 packet Pams Riced Cauliflower Green Curry with Vegetables