Name: Peanut-Coconut Chicken Curry with Zucchini, Tomato & Cauliflower Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 1.02 kg chicken breasts, boneless skinless; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 1 ½ small pkgs grape tomatoes; 1 ½ yellow bell peppers; 3 medium zucchini squash; black pepper; brown sugar; chili-garlic sauce; coriander, ground; curry powder; fish sauce; natural peanut butter; salt; virgin coconut oil

Peanut-Coconut Chicken Curry with Zucchini, Tomato & Cauliflower RicePeanut-Coconut Chicken Curry with Zucchini, Tomato & Cauliflower Rice — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

1.02 kg chicken breasts, boneless skinless

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

1 ½ small pkgs grape tomatoes

1 ½ yellow bell peppers

3 medium zucchini squash

black pepper

brown sugar

chili-garlic sauce

coriander, ground

curry powder

fish sauce

natural peanut butter

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Cut each cauliflower head into quarters; using a box grater, hold the stem end of the cauliflower and coarsely grate. (Alternatively, transfer cauliflower to the bowl of a food processor; pulse until rice-like in consistency.) Place in a large bowl and set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, cut chicken into bite-sized pieces.

Once the pot is hot, add oil and swirl to coat the bottom. Add chicken, salt, and pepper; cook, stirring occasionally, until golden, 6-7 minutes.

Meanwhile, using a clean cutting board, trim and quarter zucchini lengthwise, then cut crosswise into bite-sized pieces. Place in a medium bowl.

Halve tomatoes lengthwise. Add to the bowl with the zucchini.

Trim, seed, and medium dice bell peppers. Add to the bowl.

Once the chicken is done, add curry powder and coriander to the pot. Continue to cook, stirring frequently, until fragrant, about 1 minute.

Add chopped veggies, coconut milk, peanut butter, sugar, fish sauce, and chili-garlic sauce to the pot; stir to combine the curry and bring to a simmer. Once simmering, reduce heat to low and cook until chicken and veggies are cooked through, and curry has thickened, 8-10 minutes. Remove from heat.

While the curry is cooking, preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add riced cauliflower, water, and salt; cook, stirring occasionally, until cauliflower is soft, 6-7 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the cauliflower rice is done, remove from heat, add cilantro, and stir to combine.

To serve, divide cauliflower rice and curry between plates or bowls. Enjoy!

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