Thai Chicken Green Curry with Cauliflower Rice – Paleo Dinner Recipe

Allergens

N/A (check ingredients for possible allergens)

Ingredients

• 1. 2 cups uncooked cauliflower rice 2. 2 tablespoons coconut oil 3. 1 pound boneless, skinless chicken breasts or thighs, cut into bite
• sized pieces 4. 1 can (13.5 oz) full
• fat coconut milk 5. 3 tablespoons Thai green curry paste 6. 2 cups mixed vegetables of your choice, e.g., bell peppers, bamboo shoots, and zucchini 7. Salt to taste 8. Fresh cilantro leaves for garnish 9. Lime wedges for serving

Instructions

1. In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove from the pan and set aside.
2. In the same pan, add another tablespoon of coconut oil and stir in the green curry paste. Cook for 1 2 minutes until fragrant.
3. Pour in the coconut milk and bring to a simmer. Add the mixed vegetables and cook until tender, about 5 7 minutes.
4. Return the cooked chicken to the pan and stir well. Cook for an additional 3 4 minutes until the chicken is fully cooked through.
5. In a separate saucepan, prepare the cauliflower rice by cooking it in boiling water until tender but not mushy. Drain well.
6. To serve, divide the cauliflower rice among four plates and top with the Thai chicken green curry. Garnish with fresh cilantro leaves and lime wedges.

Chef’s Insight

The key to a great Thai green curry is using a good-quality curry paste. You can make your own or buy from a trusted source.

Notes

Be sure to use full-fat coconut milk for the best texture and flavor.