Malaysian Coconut Curry Chicken with Cauliflower Rice (Paleo-Friendly)

Allergens

Dairy-Free, Gluten-Free

Ingredients

• 1. 1 lb boneless, skinless chicken thighs 2. 1 medium
• sized head of cauliflower 3. 1 cup full
• fat coconut milk 4. 1/2 cup unsweetened almond milk 5. 1 medium
• sized onion, finely chopped 6. 2 cloves garlic, minced 7. 1 tbsp grated ginger 8. 1 1/2 tbsp red curry paste 9. 1/4 cup chicken broth or water 10. 2 tbsp coconut oil 11. Salt and pepper, to taste 12. Fresh cilantro, for garnish

Instructions

1. In a large skillet or wok, heat the coconut oil over medium heat. Add the onion, garlic, and ginger, stirring until fragrant and translucent.
2. Stir in the red curry paste, followed by the chicken thighs. Cook for 3 4 minutes, until the chicken is browned on all sides.
3. Pour in the coconut milk and almond milk, bringing the mixture to a simmer. Lower heat, cover, and let cook for about 20 minutes, or until the chicken is fully cooked through.
4. While the curry is cooking, prepare the cauliflower rice by grating the head of cauliflower into a food processor or blender. Pulse until it resembles the texture of rice.
5. In a separate pan, cook the cauliflower rice with the chicken broth or water over medium heat for 5 7 minutes, or until tender and fluffy. Season with salt and pepper to taste.
6. Once the curry is ready, season with salt and pepper as needed. Serve over a bed of the cooked cauliflower rice, garnishing with fresh cilantro leaves.

Chef’s Insight

The key to a perfect Malaysian Coconut Curry Chicken is using high-quality curry paste and fresh coconut milk. These ingredients add depth and authenticity to the dish.

Notes

This recipe is gluten-free, dairy-free, and perfect for those following a Paleo diet.