March 28, 2015 by britt

the best + easy coconut curry over rice || with paleo option

i loved this recipe because it’s got that really yummy coconut flavor + leaves you full.

Ingredients

1-2 boneless skinless chicken breasts, cut into 1-inch pieces || or go meat free
1 14.5-oz. can coconut milk, full fat is great (*optional || buy + add a small can of coconut cream)
2 tbsp Panang red curry paste (i used green in one picture, only because natural grocers was out of red)
1 tbsp organic coconut oil
5 leaves Thai basil
1 small organic yellow onion, thinly sliced
1 stalk of organic bok choy, cut
1 tsp fish sauce
4 cups cooked cauliflower rice or your favorite rice (I used forbidden organic black rice)

*can top with peanuts, cilantro or lime juice

add any other vegetables to the sauté … like, red peppers, carrots or broccoli. || I thought the broccoli made it taste more like chicken broccoli casserole with a hint of coconut since the broccoli was so overpowering.
Instructions
Melt the coconut oil in a large pan over medium/ medium low heat. (opt for a lower heat at first || i put it too high and the oil was splattering out of the pan)

Add the red curry paste and sauté for 2 minutes until aromatic.

Add half of the coconut milk and stir, cooking for another 3 minutes.

Add the remaining coconut milk + coconut cream, onion, and Thai basil.

Bring to a boil and then reduce the heat to simmer for 5 minutes.

Add the chicken, bok choy, and fish sauce. Simmer for 6-8 minutes until the chicken is cooked through, stirring often.

Serve warm over cauliflower rice or black rice, or pad thai noodles

can top with peanuts, cilantro or lime juice

scroll down for cauliflower rice recipe

^^ this version is with chicken, green curry paste, and cauliflower rice

Our Favorite Thai Restaurants:

Sawadee- downtown salt lake

Ekamai- sugarhouse or downtown salt lake

Thai noodle house-9th & 9th in salt lake (one of my and dan’s first dates)

Sala Thai kitchen-salt lake city

Haleiwa Eats- haleiwa, hawaii (now closed) 🙁

opal thai- haleiwa, hawaii

How To Make Cauliflower Rice or Couscous

|| cauliflower rice can be enjoyed raw or cooked||

(compliments of “the kitchn”)

What You Need
Ingredients
1 head cauliflower, any size
1 tablespoon olive oil, coconut oil or organic butter
Salt, optional

Equipment
Chef’s knife
Food processor or blender
Spatula
Skillet with lid

Instructions
Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.
Transfer the cauliflower to a food processor; if necessary, process in two batches.
Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules.
Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
Cooking cauliflower couscous: Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of olive oil, coconut oil, or butter in a large skillet over medium heat. Stir in the cauliflower and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the cauliflower is as tender as you like. Use or serve immediately, or refrigerate the cauliflower rice for up to a week.

Serving raw cauliflower couscous: Cauliflower couscous can be used raw, tossed like grains into a salad or in a cold side dish.

adapted from paleo grubs