Thai Red Curry Chicken with Coconut Lime Cauliflower Rice

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 3 tbsp red curry paste
• 1 can coconut milk
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 2 tbsp fish sauce
• 4 cups cauliflower florets
• 1/2 cup coconut milk
• 1 tbsp lime zest
• 1/4 cup cilantro, chopped
• 1/4 cup roasted cashews, chopped

Instructions

1. 1

   In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the cubed chicken and cook for 5-6 minutes until no longer pink.

2. 2

   Add the red curry paste and stir to coat the chicken. Pour in the coconut milk, lime juice, brown sugar, and fish sauce. Bring to a simmer and let cook for 10 minutes, stirring occasionally, until the sauce has thickened.