Thai Coconut Curry
Ingredients
The curry
-
2
tbsp
avocado oil (or coconut oil)
-
2.5
tbsp
green or red curry paste
-
2
tbsp
coconut vinegar (or sub white vinegar)
-
ΒΌ
cup
chicken broth
-
1.5
cups
coconut milk
-
Salt and pepper
The vegetables
-
1
onion, diced
-
4
cloves
garlic, minced
-
1
tbsp
fresh ginger, grated
-
2
bell peppers, sliced
-
3
cups
tuscan kale, roughly chopped
The protein
For serving
-
6
cups
cauliflower rice (or white rice)
-
1
tbsp
avocado oil
-
Salt and pepper
Instructions
- Prep the onion, garlic, ginger, bell peppers, and kale.
- Pound the chicken breasts to even thickness and season with salt and pepper.
- Heat a skillet over medium heat and add avocado oil.
- Cook the chicken for 3-4 minutes per side until browned and mostly cooked through, then set aside.
- In the same skillet, add more oil if needed and cook the onion and bell peppers until softened.
- Shred the chicken into smaller chunks and add garlic, cooking for 1-2 minutes.
- Stir in the curry paste and cook for 1 minute.
- Add vinegar, chicken broth, coconut milk, and ginger, mixing well.
- Return the chicken to the skillet, cover, and simmer until fully cooked.
- Prepare the cauliflower rice in another skillet with avocado oil until tender.
- Add kale to the chicken mixture just before serving and cook until wilted.
- Serve the chicken over cauliflower rice with sauce.
Nutrition Facts (estimated)
Servings
6
Calories
334
Total fat
22g
Total carbohydrates
7g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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