Delectable Sri Lankan Paleo Coconut Curry Chicken and Cauliflower Rice Bowl

Allergens

N/A

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 2 cups cauliflower rice
• 1 can (13.5 oz) full
• fat coconut milk
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1
• inch piece of ginger, grated
• 1 cup diced tomatoes
• 1/4 cup red curry paste
• 1/4 cup fresh cilantro, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until softened and fragrant.
2. Stir in red curry paste, turmeric, coriander, salt, pepper, and cayenne (if using) to create the base for your coconut curry sauce. Cook for 1 2 minutes until spices are well combined.
3. Add diced tomatoes to the skillet and cook for another 2 minutes, allowing flavors to meld together.
4. Pour in coconut milk, stirring well to combine with the other ingredients, and bring to a simmer.
5. Add chicken pieces to the skillet, ensuring they are fully submerged in the sauce. Cover and reduce heat to low, cooking for 20 25 minutes until chicken is cooked through.
6. While the chicken cooks, prepare your cauliflower rice according to package instructions.
7. Once chicken is cooked, remove from heat and stir in half of the chopped cilantro.
8. Serve chicken and sauce over cauliflower rice, garnishing with the remaining cilantro for a burst of color and flavor.

Chef’s Insight

The perfect balance of spices and creamy coconut milk creates a rich, flavorful dish that is sure to impress your guests while sticking to a paleo diet.

Notes

Serve with a side of steamed vegetables or a fresh fruit salad to complete the meal.