Cambodian Lunch Paleo Curry with Coconut Rice – A Taste of the East

Allergens

N/A (depends on individual ingredient sensitivities)

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite
• sized pieces
• 2 cups jasmine rice, uncooked
• 1 can full
• fat coconut milk (13.5 oz)
• 1 cup water
• 2 tbsp coconut oil, divided
• 1 small onion, thinly sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups broccoli florets
• 1 can bamboo shoots (8 oz), drained and rinsed
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 1/4 cup almond flour
• 2 tbsp fish sauce
• 2 tbsp lime juice
• Salt, to taste
• Black pepper, to taste
• Crushed red pepper flakes, to taste (optional)

Instructions

1. In a large pot, combine jasmine rice, coconut milk, and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed. Set aside.
2. Heat 1 tablespoon of coconut oil in a large skillet over medium high heat. Add chicken pieces and cook until browned on all sides, about 6 7 minutes. Transfer the cooked chicken to a plate and set aside.
3. In the same skillet, add another tablespoon of coconut oil. Sauté the onion, red bell pepper, green bell pepper, and broccoli for 4 5 minutes, or until the vegetables are tender crisp. Add garlic and ginger, cooking for another minute.
4. Stir in the almond flour, fish sauce, lime juice, and season with salt, black pepper, and crushed red pepper flakes (if using). Cook for 2 3 minutes, or until the sauce has thickened.
5. Add the cooked chicken back into the skillet, stirring to coat the pieces in the sauce. Adjust the seasonings as needed.
6. To serve, scoop a portion of coconut rice onto each plate, and top with the Cambodian curry. Garnish with fresh cilantro leaves if desired.

Chef’s Insight

The combination of tender chicken, crisp vegetables, and aromatic spices creates a well-balanced dish that appeals to all senses.

Notes

Adjust the heat levels to suit your taste by adding more or less crushed red pepper flakes.