Ingredients
- 1 tablespoon coconut oil divided
- 8 ounces chicken breast thinly sliced
- 2 cups broccoli slaw
- 1 teaspoon fresh ginger minced
- 2/3 cup full-fat coconut milk
- 6 tablespoons pineapple juice
- 2 teaspoons yellow curry paste
- 2 cups cauliflower cut into bite-sized florets
- sea salt
- 1/3 cup pineapple cut into small chunks
- Fresh cilantro for garnish
- Green onions sliced, for garnish
Instructions
- Heat 1 teaspoon of coconut oil in a large pan over medium-high heat. Add the chicken breast and cook until it just begins to brown, about 5 minutes.
- Add another teaspoon 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 1 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 and process until broken down and rice-like.
- Heat the last teaspoon of coconut oil in a medium pan over 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 pieces.
- Garnish with cilantro and green onion.