Peanut Chicken Curry over Cauliflower Rice
Ingredients:
- 1.5 lb Boneless Skinless Chicken Breasts diced, about 3 large breasts
- 6 oz Baby Spinach
- 1 tbsp Fresh Ginger peeled and minced
- 1 Limes divided
- 1 head Cauliflower riced
- 14 oz Full Fat Canned Coconut Milk 1 can
- .25 c Peanut Butter
- 1 tbsp Red Curry Paste
- 3 cloves Garlic minced or pressed
- 1 Jalapenos finely diced
- 2 tbsp Fish Sauce
- 2 tsp Coconut Sugar
- 3 tbsp Coconut Oil divided
- 2 tsp Sea Salt divided
- .25 c Fresh Cilantro rinsed and chopped
- .25 c Peanuts chopped
Instructions:
- Peel and mince ginger. Rinse and chop cilantro. Chop peanuts. Cut lime in half.
- In a saucepan, add coconut milk, peanut butter, curry paste, fish sauce, coconut sugar, jalapenos, garlic, ginger, and the juice of .5 of the lime. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for about 5 minutes.
- While curry simmers, heat 2 tbsp coconut oil in a large pan and cook diced chicken until no longer pink and cooked through, about 6-8 minutes. Remove from heat and add to simmering curry sauce. Stir in spinach to wilt about 1 minute. Remove from heat and cover until ready to serve.
- While chicken cooks, heat 1 tbsp coconut oil in a large skillet and pour cauliflower rice into the skillet with 1 tsp sea salt, cook cauliflower rice for 6-8 minutes or until cauliflower begins to soften. Set aside.
- Divide cauliflower rice between bowls and cover rice with chicken curry. Top with peanuts and cilantro. Cut the remaining half of lime into quarters to serve with each bowl.
Nutrition
Calories: 727kcal | Carbohydrates: 24g | Protein: 49g | Fat: 51g | Saturated Fat: 33g | Cholesterol: 108mg | Sodium: 2239mg | Potassium: 1781mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4735IU | Vitamin C: 96.4mg | Calcium: 133mg | Iron: 4.9mg
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