Authentic Thai flavour in this surprisingly easy to make dish

Cook Time:30 min
Prep Time:10 min
Total Time:40 min
Category:Supper
Cuisine:Thai
Yield:4
Method:Stovetop
Ingredients
1 recipe cauliflower rice

2 Tbsp. coconut oil

1 cup onion chopped

2 cloves garlic, finely chopped

1 Tbsp. red or green Thai curry paste

Pinch cayenne pepper

4 skinless, boneless chicken thighs, chopped into 1” chunks

½ tsp. sea salt

3 cups broccoli, chopped into small florets

1 can full fat coconut milk

2 cups green beans, chopped

Fresh cilantro chopped for garnish

Preparation
In a large sauté pan heat the coconut oil over medium heat

Add the onions and garlic and sauté for 5 minutes until they begin to sweat.

Add curry paste and cayenne and stir to coat onions.

Add the chicken, sprinkle with the salt, and sear on all sides.

Add the broccoli florets and cook 3 to 4 minutes.

Add the coconut milk and simmer on low heat for 15 to 20 minutes until chicken is cooked through.

Add beans and simmer 2 to 3 more minutes.

Taste and add extra salt and cayenne if desired.

Garnish with cilantro and serve over cauliflower rice.