Thai Coconut Cauliflower Rice with Chicken (or Tofu) Satay Recipe
This riff on the traditional Thai coconut rice is so delicious when paired with these healthy satays and Tahini “peanut” Sauce, Delicious Dish.
Ingredients
- For the Satay
- 12 chicken tenders or 1 lb extra-firm
- tofu (cut the tofu into flat slabs,
- similar to a chicken tender)
- 1 lemongrass, white and light-green
- end only, sliced in half lengthwise,
- tough outer leaves removed
- 2 tbsp grapeseed oil
- 2 tbsp fish sauce
- 2 tbsp coconut sugar
- 1 tbsp lime juice
- 1 tbsp low-sodium tamari
- 2 cloves garlic
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 Thai bird chili, stem removed
- For the Coconut “Rice”
- ¼ cup shredded coconut
- 1 tbsp coconut oil
- 4 cups riced cauliflower
- 2 tsp. kosher salt
- ½ cup canned light coconut milk
- ½ tsp. coconut sugar or white sugar
- Juice of half a lime
Instructions
- 1
For the Satay: Place all ingredients (except the tofu, chicken or steak) in a blender and blend on high until a smooth puree is achieved.
- 2
Pour marinade all over the protein of choice and let it marinate at room temperature for 1 hour or several hours (or overnight) in the fridge. Bring to room temperature 1 hour before cooking.
- 3
Adjust oven rack to the second from the top position and preheat oven to broil or heat a grill to high. If you have a cast-iron grill sheet or pan, place it in the oven while the oven is preheating.
- 4
When the oven and pan have preheated for about 15 minutes, spray the pan with cooking spray and lay the chicken, tofu or beef down. Broil for 3 minutes, flip and repeat. If you are grilling, grill for 3 minutes per side.
- 5
Remove from oven/grill, carefully slide a bamboo skewer through the chicken or tofu. Place on a plate and cover with foil.
- 6
Make the Coconut “Rice”: Heat a large fry-pan over medium heat. Add coconut and toss, until the coconut is toasted, nitty and golden, remove to a plate. Set aside.
- 7
Add the coconut oil to the pan, heat until shimmering.
- 8
Add the riced cauliflower and salt, toss and cook until the cauliflower has softened slightly, about 2 minutes.
- 9
Add the coconut milk, turn the heat up a little and toss for 1 more minute.
- 10
Remove from the heat, sprinkle the toasted coconut and sugar over the rice, gently stir through and drizzle the lime juice. Serve hot. Serves 4
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Thai Coconut Cauliflower Rice with Chicken (or Tofu) Satay?
This Thai Coconut Cauliflower Rice with Chicken (or Tofu) Satay recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 24 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this thai coconut cauliflower rice with chicken (or tofu) satay ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.