Spicy Thai Coconut Chicken with Cauliflower Rice
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A flavorful and nutrient-dense dinner that supports GLP-1 medication goals. Tender chicken simmered in a Thai-inspired coconut curry sauce, served over a bed of riced cauliflower for a low-carb, high-fiber base.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cubed
- 1 can coconut milk
- 2 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 4 cups frozen cauliflower florets
- 1/4 cup fresh cilantro, chopped
- 2 whole green onions, sliced
- 1/2 tsp crushed red pepper flakes
Instructions
- 1
In a large skillet, combine the coconut milk, Thai red curry paste, fish sauce, lime juice, grated ginger, and minced garlic. Bring to a simmer over medium heat.
- 2
Add the cubed chicken to the coconut curry sauce and simmer for 15-20 minutes, until the chicken is cooked through.
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