COCONUT CHICKEN CURRY WITH CAULIFLOWER RICE

Prep 15 minutes | Cook 25 minutes Servings 5 | Serving size 1⁄2cup curry &3⁄4cup cauliflower rice

Nutrition per serving Fiber 0.5g |
Calories 480
TOTAL FAT
38g (70%)
NET CARBS
4.5g (6%)
PROTEIN
29g (24%)

Ingredients
1 medium head cauliflower, cut into florets (or about 5 cups pre-riced cauliflower)
13.5oz (400ml) can coconut cream (drained, using white solids only)
1 tbsp curry powder
2 tbsp fish sauce
2oz (60g) butter or ghee
1lb (450g) skinless chicken thighs, deboned and cut into chunks
1 cup water
2 bay leaves
1⁄2 cup chopped fresh cilantro

Method
1 Place the cauliflower florets in a food processor and pulse until a rice-like consistency is achieved. Set aside.
2 Place a large frying pan over medium heat and add the coconut cream and curry powder. Stir until combined, then add the fish sauce and butter. Stir until the butter is melted.
3 Add the chicken, water, and bay leaves. Cover and simmer for 10 minutes.
4 After the chicken has simmered for 10 minutes, remove the lid and simmer for an additional 15 minutes or until the liquid has reduced by half and the chicken is cooked through (check the chicken for doneness by slicing one piece in half to make sure it isn’t pink in the middle). If the chicken is cooked, stir in the fresh cilantro and remove the pan from the heat. If the chicken is undercooked, continue cooking for 7 additional minutes and then check the chicken again for doneness. Remove the bay leaves after cooking.
5 To assemble, add 3⁄4 cup of the cauliflower rice and 1⁄2 cup of the curry to each of 5 meal prep containers.
Storage: Store in the fridge for up to 3 days or freeze any remaining portions for up to 1 month.