Spicy Thai Coconut Curry Chicken with Cauliflower Rice

Ingredients

• 1.5 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. 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. 2

   Add the cubed chicken to the skillet and cook for 8-10 minutes, until the chicken is cooked through.