Chef Red does San Fran

Coconut Curry Chicken

This week we travel to the city by the bay, San Francisco.  This city is a world-class food city.  This area is known for all of the wonderful ethnic neighborhoods.  While Chinatown is the most prominent, many different nationalities are represented including Indian.  This week I wanted to do something away from my norm and this recipe fits the bill.  I have been tinkering with this recipe this year as me and my girlfriend have been trying to eat healthier.  While some feel healthy does not include any flavor this recipe will prove that myth wrong.  So pull up a chair and enjoy my Coconut Curry Chicken


  • 1 ½ lbs boneless, skinless chicken breasts
  • 1 tablespoon canola oil
  • 1 yellow onion diced
  • 2 cloves of garlic minced
  • 1 tablespoon curry powder
  • ½ teaspoon Chinese 5-spice
  • 1 teaspoon ground ginger
  • 1-2lb head of cauliflower (cut into florets)
  • 1 can coconut milk
  • ½ cup chicken broth
  • Salt and pepper to taste
  • Cooked white rice


Cut the chicken breasts into 1-inch pieces.  Season the chicken with salt and pepper evenly.  Heat the oil in a skillet over medium-high heat.  Add the chicken to the pan and cook until the chicken is lightly browned (about 6-7 minutes).  Remove the chicken and place on a plate for the time being.

Reduce the heat of the pan to medium-low.  Now add the onion, garlic, curry powder, Chinese 5-spice, and ginger to the pan.  Cook about 3 minutes to combine all the flavors and soften the onions.  Next add the cauliflower, coconut milk, and chicken broth to the skillet.  Cover the skillet and simmer for about 5-6 minutes.  Make sure to stir the mixture occasionally.  Finally add the chicken back to the skillet and stir the mixture to combine.  Cook for about 5 minutes to allow the sauce to thicken.

To serve place some rice in a bowl and spoon the Coconut Curry Chicken over the rice.  Enjoy and don’t feel guilty this entire recipe is under 500 calories per serving.

*This recipe yields 4 servings.  Make sure you increase all amounts equally when tailgating with more friends.

Tailgate with Attitude!

Chef Red


A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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