Spicy Thai Coconut Curry Chicken with Cauliflower Rice
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A delightful Thai-inspired dinner with lean chicken in a fragrant coconut curry sauce, served over a bed of fiber-rich cauliflower rice. This GLP-1 friendly meal is packed with protein, complex carbs, and vegetables to support your medication.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 can coconut milk
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 4 cups frozen riced cauliflower
- 1 large bell pepper, sliced
- 1 cup snow peas, trimmed and sliced
- 4 lime wedges, for serving
Instructions
- 1
In a large skillet or wok, combine the coconut milk, curry paste, fish sauce, lime juice, ginger, and garlic. Bring to a simmer over medium heat, stirring occasionally.
- 2
Add the cubed chicken to the skillet and cook for 8-10 minutes, until the chicken is cooked through.
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