Thai Coconut Chicken Curry
16 oz cubed chicken
2 T coconut oil, separated
2 zucchini, speared or chopped
1 bunch green onions, chopped
2 red and/or orange bell peppers, speared or chopped
1/2 t ground ginger
2 cloves minced garlic
2 T red curry paste
1 can full fat coconut milk
Red pepper flakes for garnish (optional)
2 C cauliflower rice (Walmart, Trader Joe's & Costco sells it in bags)
Heat large skillet over high heat. Add 1 T coconut oil & chicken and season with salt. Cook until browned. Remove from skillet to a plate and set aside.
Add the remaining T of coconut oil to the skillet, along with zucchini, green onions and bell peppers. Cook for 5-7 minutes until they're starting to brown but still crisp. Add ginger and garlic, stirring and cooking for another couple of minutes.
Incorporate red curry then coconut milk. Add chicken to reheat and mix well.
Serve over cooked cauliflower rice.
Left overs will keep in refrigerator for up to 3 days.
