Vietnamese Chicken Curry with Cauliflower Rice and Steamed Vegetables – Easy, Mouthwatering Dinner Recipe

Allergens

None, but check curry paste for any specific allergens

Ingredients

• 1 lb boneless, skinless chicken breasts 1 cup uncooked cauliflower rice 2 cups water 1 tbsp coconut oil 1 small yellow onion, finely chopped 3 cloves garlic, minced 2 tbsp red curry paste 1 cup full
• fat coconut milk Salt and pepper, to taste 2 cups mixed vegetables (e.g., broccoli, carrots, bell peppers)

Instructions

1. In a large pan over medium heat, melt the coconut oil. Add onion and garlic, cook until softened.
2. Stir in red curry paste, cook for 1 2 minutes.
3. Add chicken breasts to the pan, season with salt and pepper. Cook until browned on all sides.
4. Pour in coconut milk and bring to a simmer. Cover and reduce heat to low, let it cook for about 20 minutes or until chicken is cooked through.
5. In a separate pot, combine cauliflower rice and water. Cook according to package instructions, then drain if necessary. Season with salt and pepper.
6. Steam your choice of mixed vegetables in a separate steamer basket.

Chef’s Insight

The combination of flavors and textures in this Vietnamese-inspired meal will leave you satisfied and craving more!

Notes

Adjust the level of spiciness according to preference by adding or reducing red curry paste Customize the vegetables for your favorite combinations