Thai Green Curry Chicken & Cauliflower Rice Bowls

• 1 pound Boneless, Skinless Chicken Breasts
• 2 Tablespoons Thai Green Curry Paste
• 1 clove Garlic, Smashed
• 1 Tablespoon Grated Fresh Ginger
• 1/4 cups Tamarind Or Soy Sauce
• 2 Tablespoons Rice Wine Vinegar
• 1 head Cauliflower
• 1/2 Tablespoons Coconut Oil
• 2 Tablespoons Thai Green Curry Paste (use A Little Less For Milder Curry)
• 12 ounces, fluid Coconut Milk, Full Fat
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 2 whole Small Zucchini, Trimmed And Large Diced
• 1 whole Red Bell Pepper, Stem And Seeds Removed And Large Diced
• 2 whole Carrots, Peeled And Diced
• 1 whole Lime, Juiced
• 1/4 cups Chopped Fresh Basil

1. In a large container or gallon-sized plastic bag, whisk together the chicken marinade ingredients.
2. Add the boneless skinless chicken breasts, seal the bag or container making sure its airtight, and let it marinate in the refrigerator for 4 to 8 hours.
3. Heat a lightly oiled grill pan or prepared outdoor grill over medium heat.
4. Once hot remove the chicken from the marinade and put it on the grill.
5. Grill the marinated chicken for 5-6 minutes on each side, or until no longer pink and juices run clear.
6. Remove it from the grill onto a platter.
7. Let it rest, covered loosely with foil or a second plate until ready to slice and serve.
8. To prepare the cauliflower rice begin by trimming away any leaves and tough stems from the head of cauliflower.
9. Set up your steamer.
10. Cut the cauliflower into several large chunks.
11. Steam the cauliflower until just beginning to soften, about 5 minutes.
12. You dont want to let it get mushy, or your rice will not be fluffy.
13. Once the cauliflower has steamed, place it in a strainer and allow it to drain and cool for about 10 minutes.
14. Then put it into the bowl of a large food processor and process until small grains form.
15. Season with salt and pepper, if desired.
16. Heat the coconut oil in a large skillet over medium heat.
17. Add the green curry paste and stir, cooking just until fragrant, about 1-2 minutes.
18. Whisk in the coconut milk, salt, and black pepper.
19. Add the diced zucchini, bell pepper, and carrots and stir to combine.
20. Let it simmer gently over medium heat, stirring occasionally, for 5 to 7 minutes or until vegetables are tender-crisp.
21. Just before serving, mix in the lime juice and fresh basil.
22. Serve curry over cauliflower rice and top with sliced chicken breast.

chicken breasts, curry, clove garlic, fresh ginger, tamarind, rice, cauliflower, coconut oil, curry, fluid coconut milk, kosher salt, ground black pepper, zucchini, red bell pepper, carrots, fresh basil

Taken from tastykitchen.com/recipes/main-courses/thai-green-curry-chicken-cauliflower-e2809cricee2809d-bowls/ (may not work)