Ingredients
Chicken Curry
- 8 boneless, skinless chicken thighs cut into 2-inch pieces
- 1 large shallot, thinly sliced
- 3 tablespoons gluten-free red curry paste
- 1 (13.5-ounce) can light coconut milk
- 2 cups halved green beans
- 10 large basil leaves
- Salt to taste
Cauliflower RIce
- 1 ½ tablespoons avocado oil
- 4 garlic cloves, minced
- 3 ¾ cups frozen cauliflower rice (a 16-ounce bag)
- Salt to taste
Pickled Shallots
- 1 large shallot, thinly sliced
- 1 large lime, juiced
Garnish (optional)
- Lime wedges
- Fresh basil leaves
- Fresh cilantro
- Thinly sliced fresh Thai red pepper (for heat)
Method
Step 1
Place 2 two large deep cast iron skillets over medium-high heat. Start with the chicken curry section of the recipe. Once the pan is hot, add the chicken thighs and brown on all sides for about 7 minutes.
Step 2
While the chicken is cooking, move on to the cauliflower rice section. In the other skillet, add the avocado oil along with the minced garlic and sea salt and cook for 10 seconds, then make sure to add the cauliflower rice immediately so that the garlic doesn’t burn. Keep stirring until the cauliflower rice is ready, about 5 minutes.
Step 3
While the chicken is still browning, make the pickled shallots by adding all of the ingredients into a bowl and mix everything together. Remove from heat and set aside.
Step 4
To the chicken skillet, add the shallots, salt, and curry paste and stir for about 3 minutes until combined.
Step 5
Add the coconut milk to the chicken skillet and bring to a boil; once boiling reduce heat to medium and cook for 7 minutes.
Step 6
After 7 minutes, add the green beans to the chicken and cover the pan. Cook for 3 more minutes.
Step 7
Remove from heat and add the basil. Stir, and serve over cauliflower rice, topped with optional garnishes.
Nutritional analysis per serving: Calories: 437, Total Fat: 24g, Saturated Fat: 7g, Cholesterol: 180mg, Fiber: 5g, Protein: 41g, Carbohydrates: 19g, Sodium: 802mg, Sugars: 7g, Net Carbs: 14g
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