Thai Red Curry Chicken with Coconut Cauliflower Rice

Ingredients

• 1 1/2 lbs chicken breasts, boneless, skinless, cubed
• 3 tbsp red curry paste
• 1 can coconut milk
• 4 cups cauliflower florets
• 2 tbsp coconut aminos
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1/4 cup fresh cilantro, chopped
• 1 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated

Instructions

1. 1

   In a large skillet, heat coconut oil over medium-high heat.

2. 2

   Add cubed chicken and sauté until lightly browned, about 5 minutes.