This is one of the simplest and easiest dishes to make and it is soooo tasty! It will take you 20 minutes max. I use Cauliflower Rice as a low-starch alternative to traditional white rice.
2 boneless, skinless chicken breasts (preferably cage free) cut into bite-size chunks (kitchen shears are helpful here)
1 14oz. can whole Coconut Milk
2 Tbsp virgin, cold pressed Coconut Oil
1-2 Tbsp Green Curry Paste (depending on how spicy you want it)
1-2 Tbsp Fish Sauce
1/3 cup Chicken Stock (preferably free range)
1 Tbsp brown sugar
¼ cup Bamboo Shoots
1 cup Fresh Broccoli, stemmed and cut into bite-size pieces
1 Red Bell Pepper, cut into thin strips
Fresh Basil to taste for garnish
1 head fresh cauliflower
In a large saucepan, heat 1 Tbsp coconut oil over medium heat until dissolved. Add the chicken and cook for 5 minutes.
While the chicken is cooking, stir the curry paste into the coconut milk in a medium saucepan and simmer over medium heat for 5 minutes or until the paste is thoroughly blended into the coconut milk.
Pour the coconut milk mixture into the large saucepan with the chicken and add the fish sauce, chicken stock, brown sugar, bamboo shoots, broccoli, and red pepper. Simmer for another 10 minutes, stirring occasionally. Garnish with fresh basil.
For the cauliflower rice, simply break up the cauliflower head in pieces and blend in a food processor into rice-size pieces. Sautee in 1 Tbsp coconut oil until tender.
Serve the chicken curry in bowls over the cauliflower rice and garnish with the fresh basil.