Ingredients
Rice:
- Cauliflower - 1 head , food processed
- Ghee - 1 Tbsp
- Chicken stock - 2 cups
Curry Chicken:
- Skinless chicken breasts - 1 1/2 lbs
- Onions - 1 , chopped
- Red peppers - 2 , chopped
- Carrots - 1 lb , peeled & chopped
- Coconut milk - 1 can ((light is fine))
- Red or yellow curry paste - 2 Tbsp
- Chicken stock - 1 1/2 cups
- Fish sauce - 2 Tbsp
- Raw honey - 1 Tbsp
- Limes - 1
- Basil - 2 sprigs , leaves
Prep
- Cauliflower rice - Make If not done on prep day. If you're also making tomorrow's meal, double the portions. Chop cauliflower and then food process until it's in rice-sized pieces. Heat a saute pan over medium high heat. Add ghee and then cauliflower bits with some salt. Saute for ~1 minute and then add stock. Cook, stirring until absorbed, ~5 minutes. Season to taste with salt & pepper
- Chicken - Chop into bite-sized pieces
- Onions / Red peppers / Carrots - Prep as directed
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Make
- Heat a 3 quart (2.84 liters) saucepan or Dutch oven over med-high heat. Pour in half a can of coconut milk and whisk in 2 tbs. (30 ml) of curry paste. Simmer for ~1 minute
- Add chopped onions and simmer for another ~3 minutes. Next add chicken, red peppers, and carrots with remainder of coconut milk, stock, fish sauce, and honey. Cover and bring to a boil
- Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes
- Finish curry with juice from half a lime. Season to taste with more fish sauce (if it's not salty enough), sweetener (if it's not sweet enough), curry paste (for more herb notes), or lime juice (if it's not tart enough). Add in basil leaves
- Ladle heaping spoonfuls over rice
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