Thai Chicken & Zucchini ‘Rice’

Thai Chicken & Zucchini ‘Rice’

I love grating vegetables to use as a low carb alternative to steamed rice. This zucchini rice is especially great with the green colour and fresh flavour really complimenting the Thai green curry paste.

enough for: 2
takes: 20 minutes
450g (1lb) minced (ground) chicken
3-4 tablespoons Thai green curry paste
2 small zucchini, grated
1 bunch basil, leaves picked
1 lemon or lime

1. Heat a little oil in a large frying pan or wok. Stir fry chicken until no longer pink.

2. Add curry paste and stir fry for a few more minutes or until fragrant.

3. Stir in the zucchini. Allow to warm a little then remove from the heat.

4. Taste. Season with salt or more curry paste.

5. Serve with basil leaves on top and lemon or lime on the side.

Variations

no green curry paste? – Use 1-4 chopped fresh chillies and a splash of soy sauce. Or use a home made Thai red curry paste instead.

italian-style – skip the curry paste and serve with grated parmesan on top.

different veg – cauliflower works well but you could also use carrots.

vegetarian / vegan – replace chicken with crumbled firm tofu, tempeh or mushrooms and cashews. Make sure your curry paste doesn’t contain fish sauce or paste.

pescetarian – replace chicken with finely chopped salmon or white fish fillets.

more substantial – serve with steamed rice or rice noodles cooked according to the packet.

more substantial (low carb) – add some avocado or peanuts.

Waste Avoidance Strategy

minced (ground) chicken – freeze it.

Thai green curry paste – keep in the pantry.

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

basil – cover with oil and store in the fridge. Or you can freeze the leaves, they’ll wilt but will still be delicious.

lemon or lime – will keep wrapped in a plastic bag in the fridge for months.