‘- “Delightful Thai Chicken Curry with Cauliflower Rice for Paleo Diet”

Allergens

Coconut (coconut oil and coconut milk)

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 can (13.5 oz) full
• fat coconut milk
• 4 tablespoons green curry paste
• 1 medium head cauliflower, cut into rice
• sized pieces
• 1 cup thinly sliced bell peppers
• 1 cup fresh basil leaves
• Salt and pepper, to taste

Instructions

1. '
2. Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add chicken thighs and cook until browned on all sides. Remove from the pan and set aside.
3. In the same pan, add the green curry paste and sauté for 1 minute or until fragrant.
4. Stir in coconut milk and bring to a simmer. Add chicken back into the pan and cook for 15 20 minutes, until the chicken is cooked through.
5. In a separate pan, steam cauliflower rice until tender, then season with salt and pepper to taste.
6. Stir in sliced bell peppers into the curry and cook for another 3 4 minutes until they are slightly softened.
7. Serve chicken curry over steamed cauliflower rice and garnish with fresh basil leaves.

Chef’s Insight

To enhance the aroma and flavors, add kaffir lime leaves while cooking the curry.

Notes

Feel free to adjust the spiciness of the dish by adding or reducing green curry paste according to your preference.