Spicy Thai Coconut Chicken with Cauliflower Rice

Ingredients

• 1.5 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. 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. 2

   Add the cubed chicken to the coconut curry sauce and simmer for 15-20 minutes, until the chicken is cooked through.