Coconut Curry Cauliflower Rice & Chicken (Spicy Optional)

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:

  1. 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.

  2. Oven 350 for chicken breast. I sprinkled mine with cumin. 30mins turn once. (frozen)

  3. Bag of cauliflower rice in the microwave per instructions on the back.

  4. 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.

  5. 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.

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