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Plated meal

Green Curry Chicken Skewers with Cauliflower Rice

  • Gluten Free
  • Paleo
  • Low Calorie
  • Low Carb
  • Keto
  • Meat
  • Contains Dairy
  • Chicken

These fragrant and spicy thai chicken skewers go perfectly with the firm favourite of the paleo diet, cauliflower rice!

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Soak the skewers in warm water.

  • 0.5 min

    In a bowl, mix together the curry paste (according to taste) and coconut milk.

  • 1.5 min

    Chop the chicken into large chunks and add to the curry-coconut mixture. Allow the chicken to marinade.

  • 4.0 min

    Finely chop the cauliflower into a rice like consistency (Alternatively, pulse through a blender or use a grater for ease).

  • 6.0 min

    Finely chop the red capsicum and red onion.

  • 9.5 min

    Slice the spring onion across a diagonal.

  • 10.5 min

    Heat half of the olive oil in a frying pan over medium-high heat.

  • 11.5 min

    Add the red onion and sautee until softened.

  • 12.5 min

    Add the red capsicum and sautee until softened.

  • 14.5 min

    Add the cauliflower and sautee until golden-brown in colour. Lower the heat when cooked through, to keep warm and then season with salt and pepper.

  • 15.5 min

    In another large frying pan, heat the remaining olive oil over high heat.

  • 16.0 min

    Thread the chicken evenly on the skewers provided to make the skewers.

  • 17.5 min

    Place the skewers in the pan and cook evenly on both sides until cooked through.

  • 22.5 min

    Remove the skewers from the pan and distribute among the serving plates.

  • 24.0 min

    Stir the spring onion and fish sauce through the cauliflower rice.

  • 25.0 min

    Distribute the cauliflower rice among serving plates.

  • 26.0 min

    Cut the limes into wedges.

  • 27.0 min

    Distribute the lime among serving bowls and serve with lime juiced squeezed over the chicken skewers.

  • Ingredients

    Chicken Breast



    Green Curry Paste

    Use according to taste

    Coconut Milk

    Spring Onion


    Red Capsicum

    finely chopped


    cut into wedges


    finely chopped

    Red Onion

    finely chopped

    Olive Oil

    2 tablespoons per person

    Fish Sauce

  • 0 of 11 failed / iids:/ rid: 563

Reviews (3)


4 out of 5 stars
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5 out of 5 stars
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very easy and delicious

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5 out of 5 stars
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Ease of cooking

My husband isn’t a big fan of cauliflower rice, however he really enjoyed this dish! The flavors go together really well, another winner in our books!

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