Thai Chicken Coconut Curry with Cauliflower Rice
Prep 20 min · Cook 30 min · Serves 4 · medium
Free on iPhone
A fragrant and creamy Thai-inspired curry made with lean chicken, vibrant vegetables, and aromatic spices. Served over fluffy cauliflower rice for a low-carb, high-fiber meal that's easy to digest on GLP-1 medications.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cubed
- 1 can coconut milk, full-fat
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 4 cups frozen cauliflower florets
- 1 red bell pepper, sliced
- 1 cup snow peas, sliced
- 1/4 cup cilantro, chopped
- 2 green onions, sliced
Instructions
- 1
In a large skillet or wok, combine the coconut milk, curry paste, fish sauce, and lime juice. Bring to a simmer over medium heat.
- 2
Add the cubed chicken and cook for 8-10 minutes, until the chicken is cooked through.
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