Paleo Thai Chicken Curry with Cauliflower Rice and Stir-Fried Vegetables

Allergens

Fish (Fish Sauce) - Coconut (Coconut Milk)

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups cauliflower rice
• 1 cup red bell pepper, thinly sliced
• 1 cup zucchini, thinly sliced
• 1 cup carrots, julienned
• 1 cup green onions, chopped
• 2 cups coconut milk
• 3 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. a. Heat the olive oil in a large skillet over medium heat. Add chicken breasts and season with salt and pepper. Cook until browned on all sides, about 5 7 minutes. Remove from pan and set aside. b. In the same skillet, add red curry paste and cook for 1 2 minutes or until fragrant. c. Pour in coconut milk and fish sauce, stirring well to combine. Bring to a simmer. d. Add chicken back into the skillet, reducing heat to low. Cover and cook for 20 25 minutes or until chicken is cooked through. e. In a separate pan, sauté red bell pepper, zucchini, carrots, and green onions over medium high heat for 4 6 minutes or until vegetables are tender but still crisp. Season with salt and pepper to taste. f. Serve chicken curry over cauliflower rice, garnishing with stir fried vegetables and fresh cilantro.

Chef’s Insight

The key to a delicious Thai curry is balancing flavors - sweet, salty, sour, bitter, and spicy - for an explosion of taste in every bite.

Notes

Feel free to adjust the spiciness by using more or less red curry paste according to your preference.