Splenda Sweet Swaps

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A trip to Thailand can be as close as your kitchen when you swap out your traditional white rice for a lower-carb, faux rice dish made with cauliflower. This Slow Cooker Panang Curry recipe is sure to soak up all the savory flavors.

The SPLENDA® Brand is proud to support Simple Cooking with Heart™.

Slow Cooker Penang Curry with Chicken and Cauliflower Rice Recipe

Serving Size: 3 ounces cooked chicken and ½ cup vegetables

Servings Per Recipe: 4


Panang Chicken Curry:

  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1-3 teaspoons crushed red pepper flakes (based on desired spiciness)
  • 1 medium white or yellow onion, diced3 clove garlic, minced
  • 1 lb. boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
  • 1 medium sweet potato, peeled, cut into 1-inch cubes OR 1 ½ cups butternut squash, peeled, cut into 1-inch cubes
  • 1 ½ cups broccoli florets
  • 14.5 oz. canned, diced, no-salt-added tomatoes, undrained
  • 6 oz. canned, no-salt-added tomato paste
  • 1 cup water
  • ¾ cup canned, unsweetened, light coconut milk
  • ¼ cup fresh basil leaves, thinly sliced OR 1 tablespoon dried basil
  • OPTIONAL: Torn fresh basil, sliced jalapeno, lime wedges

Cauliflower “Rice”:

  • Cooking spray
  • 1 head cauliflower
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped, fresh parsley OR 2 teaspoons dried parsley


Panang Chicken Curry:

In small bowl, combine SPLENDA® No Calorie Sweetener, Granulated, curry powder, cumin, coriander and red pepper flakes. Stir gently and set aside.

Add to slow cooker: onion, garlic, chicken, sweet potato, broccoli, diced tomatoes, tomato paste, water, and coconut milk.

Sprinkle spice mixture and basil over the mixture in the slow cooker.

Cover and cook on low heat for 8 hours or high heat for 4 hours. Gently mix and serve over Cauliflower Rice.

Top with torn fresh basil leaves, sliced jalapeno or lime wedges, if desired.

Cauliflower Rice:

Cut the cauliflower into florets. In batches, add cauliflower to food processor (or blender) and gently pulse until cauliflower becomes the texture of rice. Be careful not to over-pulse.

Coat large skillet with cooking spray and add cauliflower, salt and pepper. Sautee over medium heat for 5 minutes until cauliflower is tender, stirring occasionally.

Top with chopped parsley.

Nutritional Information

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