Delightful Paleo Cambodian Chicken Curry and Cauliflower Rice Dish

Allergens

None

Ingredients

• 2 large chicken breasts, boneless and skinless
• 2 cups cauliflower rice
• 1 cup full
• fat coconut milk
• 2 tbsp curry paste (choose a Paleo
• friendly option)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions

1. Prepare the cauliflower rice by pulsing the cauliflower in a food processor until it resembles rice grains. Set aside.
2. Heat 1 tbsp of oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 3 4 minutes or until softened and fragrant.
3. Stir in the curry paste and cook for another 1 2 minutes to release the aroma and flavors.
4. Pour in the coconut milk, stirring well to combine with the curry mixture. Bring to a simmer.
5. Add the chicken breasts to the skillet, seasoning them with salt and pepper as desired. Cover and cook for 10 12 minutes, or until cooked through and tender.
6. Prepare the cauliflower rice according to package instructions, usually about 3 4 minutes in the microwave.
7. Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing into strips.
8. Stir the cooked cauliflower rice into the curry sauce and heat through.
9. To plate, spoon the cauliflower rice onto plates, followed by the chicken strips and ladling over the rich curry sauce.
10. Garnish with fresh cilantro and enjoy your delectable Cambodian inspired Paleo dinner!

Chef’s Insight

The key to a successful Cambodian Chicken Curry is using a flavorful curry paste and letting the chicken cook gently in the sauce for tender results.

Notes

For an added touch of flavor, consider marinating the chicken in curry paste for 30 minutes before cooking.