Ready, Set, Go!
Thai Coconut Chicken
1 lb. skinless chicken breasts or thighs, cut in bite-sized piece
1/2 medium onion (optional, but I like it), chopped
Medium red Bell pepper, chopped
1can coconut milk (can use light or regular)
2 tsp hot sauce
1 tsp curry
Salt or seasoning salt to taste
Steps
Step 1: Heat 1 Tbsp oil in large skillet… I used peanut oil but any oil will work
Step 2: Chop onion… add to skillet and start sautéing
Step 3: Chop pepper and add. Cook until onion is nearly soft
Step 4: While you are cooking onion & peppers, chop chicken
Step 5: Add spices
Step 6: Add chicken… Stir until cooked through
Step 7: Add coconut milk
Cauliflower Rice
1 head cauliflower
Salt and pepper to taste
Steps
Step 1: Run cauliflower over cheese grader to make it rice size (this would be much easier with a food processor!)
Step 2: Microwave it in a covered dish for 6 minutes. DO NOT ADD WATER!!
Time to enjoy… Spoon cauliflower in the bottom of a bowl and cover with Thai Coconut Chicken.
Check out the finished product:
Happy Guilt-Free Dinner
If I were to make this again I would...
Use less hot sauce. Kleenex was required.
Use a food processor for the cauliflower to reduce the epic mess!
Use less coconut milk to make it less saucy
Mix it up with some more veggies, like broccoli or maybe snow peas