Thai Green Curry Chicken with Cauliflower Rice

Allergens

Fish, Coconut

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 cups cauliflower rice
• 1 can (13.5 oz) coconut milk
• 1/4 cup Thai green curry paste
• 1 red bell pepper, thinly sliced
• 1 medium zucchini, spiralized
• 1/2 cup fresh basil leaves
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 2 tsp fish sauce
• Salt and pepper to taste

Instructions

1. In a large pan or wok, heat 1 tbsp of oil over medium heat. Add chicken thighs, season with salt and pepper, and cook until browned on all sides. Remove from pan and set aside.
2. In the same pan, add curry paste and cook for 2 3 minutes, stirring frequently, until fragrant.
3. Pour in coconut milk and bring to a simmer. Add fish sauce and lime juice, then return chicken to the pan.
4. Cook for about 10 minutes, or until chicken is cooked through.
5. In a separate pan, sauté sliced red bell pepper over medium heat for 3 4 minutes. Add cauliflower rice and cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.
6. To serve, spoon cauliflower rice onto plates, top with chicken and curry sauce, and garnish with basil leaves and spiralized zucchini. Sprinkle with chopped cilantro and enjoy!

Chef’s Insight

Add a touch of sweetness by drizzling coconut aminos over the finished dish.

Notes

This recipe can be easily adapted to suit various dietary needs by substituting ingredients as needed.