Sauce Ingredients:
1/2 cup cilantro leaves and stems, chopped
1 can coconut milk
4 scallions, white and green parts, chopped
1-inch piece of ginger, grated
4-5 cloves garlic, chopped
1 tbs hot chili powder (optional)
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp shrimp paste
2 fresh red chilies, chopped
kosher salt and black pepper to taste
Other Ingredients:
1 Chicken Breast (I used one from a box of frozen)
1/4 cup (or one slice onion)
1/4 cup thinly cut green pepper
1 bag cauliflower rice (350grams) lime wedge for garnish
Instructions:
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For the sauce place all ingredients in a food processor and process until very smooth. If you don’t have a food processor cut everything small as you can and add to pan on med heat until warmed.
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Oven 350 for chicken breast. I sprinkled mine with cumin. 30mins turn once. (frozen)
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Bag of cauliflower rice in the microwave per instructions on the back.
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Thin slice the onion and green pepper (optional but I like the way it looked on the plate.) Throw in pan on med heat with a little oil for a couple of minutes.
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Mix as much sauce as you want with the rice and plate. Cut chicken and place on top. Garnish with your onion, pepper, and lime.
