Red Curry Chicken With Cauliflower Fried Rice – Paleo And Gluten-Free

• 14 ounces full fat coconut milk
• 2 tablespoons Thai red curry paste depends on how spicy you like it
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon coconut oil
• 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
• 1 pepper pepper, sliced thin
• 1 onion small, sliced thin
• 1 sweet potato large, cut into 1-inch cubes, parboiled
• 1 carrot chopped
• 1 can bamboo shoots
• thai basil if you can find it - sometimes Home Depot has the actual plants
• fried rice Cauliflower
• 1 head cauliflower
• 1 tablespoon coconut oil or bacon fat
• 2 green onions chopped
• 2 cloves garlic minced
• 2 carrots chopped fine
• 1 cup frozen green peas thawed
• 2 tablespoons tamari or coconut aminos, gluten-free soy sauce
• 2 eggs whisked
• 1 teaspoon sesame oil

1. Make the sauce: Pour coconut milk into a small saucepan and whisk in curry paste. Simmer over medium-low heat for 5 minutes.
2. Add brown sugar and fish sauce and simmer for another 5 minutes.
3. Meanwhile, heat a saucepan or wok over medium high heat. Add oil. Saute chicken until translucent. Remove from pan and set aside.
4. Add remaining ingredients and stir constantly for about 5 minutes until tender.
5. Return chicken to pan. Add sauce and heat through.
6. Serve with thai basil leaves on top. You can really use any combination of vegetables in this dish.
7. Cauliflower Fried Rice
8. Rice the cauliflower. Wait! Huh? What? Chop the cauliflower into cubes and put a few cubes at a time into the food processor and pulse it until it looks like rice.
9. Pour it into a bowl and continue ricing the rest of the cauliflower.
10. Add the oil or bacon fat to a large skillet over medium high heat. Then add the onion and after 2 minutes add the garlic (garlic burns quickly).
11. Saute both for one more minute then add the cauliflower. Stir-fry the cauliflower for 3-4 minutes until it starts getting slightly brown (add more oil if you need to).
12. Add the carrots, peas and tamari and stir well. Turn the heat down to medium.
13. Make a well in the center and add the eggs and let them cook.
14. Then mix the entire thing together and cook for a few more minutes until everything is hot. Finish it with a few drizzles of sesame oil.

coconut milk, red curry, brown sugar, fish sauce, coconut oil, chicken breasts, pepper pepper, onion, carrot, bamboo shoots, thai basil, rice cauliflower, cauliflower, coconut oil, green onions, garlic, carrots, frozen green peas thawed, coconut aminos, eggs, sesame oil

Taken from www.yummly.com/recipe/Red-Curry-Chicken-with-Cauliflower-Fried-Rice-Paleo-and-gluten-free-1671069 (may not work)