Thai Coconut Curry Chicken with Cauliflower Rice

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
• 1/4 cup fresh basil, chopped
• 4 cups cauliflower florets
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, sliced
• 1 cup frozen peas

Instructions

1. 1

   In a large skillet, heat the olive oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.

2. 2

   Add the cubed chicken and sauté for 5-7 minutes until lightly browned.