Lettuce stuffed with sliced chicken and red curry cauliflower rice. Garnished with sliced green onion.

Red Curry Cauliflower Rice

This is the best when you want something that feels spicy and has a curry vibe, but you don’t want a noodle dish. It’s the perfect side with a protein, inside a lettuce wrap, or as a the base of a bowl. Serves 2; 5 lettuce wraps each.


Olive oil
½ white onion, chopped
1 garlic clove, chopped
1 (24oz) bag cauliflower rice (I like 365)
Fresh ginger, grated
JF Spicy Salt, to taste
½ (13.5oz) can coconut milk
Red curry paste, to taste (I like Mike’s Organic Curry Love)
½ jalapeño, deseeded and diced


1 package chicken tenders, prepared to your liking and sliced
Persian cucumbers, sliced
Green onion, sliced on the diagonal


Step 1: Warm the olive oil, white onion, and garlic in a large pan. As that become fragrant, add in the cauliflower rice. Season with grated ginger and JF Spicy Salt; work in your coconut milk and red curry. Adjust to taste. Add the spinach, diced jalapeño, and any additional veg you have on hand.

Step 2: Allow this to come together over the heat. Don’t rush the cooking process here, you want the cauliflower rice to slightly brown and crisp on the exterior. Enjoy warm, layered as the base of a lettuce wrap, topped with sliced chicken tenders, green onion, and cucumber.

By clicking "Accept" or continuing to browse our website, you acknowledge and consent to our privacy policy, which outlines how we handle, store, and protect your information.