Thai Pineapple Paleo Chicken Curry with Coconut Milk Recipe
This Thai Pineapple Paleo Chicken Curry with Coconut Milk will make you skip the take-out and stay home. It’s so delicious!
Course Healthy Eating
Cuisine Thai
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 2
Calories 600kcal
Author FoodFaithFitness
Ingredients
1tablespoonCoconut Oildivided
8ouncesChicken Breastthinly sliced
2cupsBroccoli Slaw
1teaspoonFresh Gingerminced
2/3cupFull Fat Coconut Milk
6tablespoonsPineapple Juice
2teaspoonsYellow Curry Paste
2cupsCauliflowercut into bite sized florets
Sea Salt
1/3cupPineapple Tidbits
Fresh Cilantrofor garnish
Sliced Green Onionsfor garnish
Instructions
Heat 1 tsp of the coconut oil up in a large pan on medium/high heat. Add in the chicken breast and cook until it just begins to brown, about 5 minutes.
Add in another 1 tsp of coconut oil, the broccoli slaw and ginger and cook until it just begins to soften, about 1 minute.
Add in the coconut milk, pineapple juice and curry paste. Reduce the heat to medium and bring to a boil. Boil for one minute, then reduce the heat to medium/low and simmer, stirring occasionally, until thick and reduced, about 10-12 minutes.
Place the cauliflower in a SMALL food processor (mine is 3 cups) and process until broken down and “rice-like.”
Heat the last tsp of coconut oil in a medium pan on medium/high heat. Cook the cauliflower rice until golden brown, stirring occasionally.
Once thickened, divide the curry between two bowls, followed by the rice and pineapple tidbits.