Yellow Coconut Curry Chicken with Paleo Coconut Rice
Thai food is my favorite but it’s not always the most paleo-friendly. The spiciness of this curry finds its perfect balance with the smooth and sweetness of the coconut cream. The delicious dish is served over delicately paleo rice infused with a hint of coconut. If you’re a nut lover, add in ¾ cup of cashews!
Yellow Coconut Curry Chicken with Paleo Coconut Rice
2015-01-29 14:32:01
Serves 4
Tantalizing Thai coconut chicken curry over cauliflower rice...and it's paleo!
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
- 4 boneless skinless chicken breasts
- 1 ½ cup chicken broth
- 1 cup coconut cream (skimmed from the top of 1 refrigerated can of full fat coconut milk
- 1 tbsp coconut oil
- 1 small onion, chopped
- 2 tomatoes, diced
- 1 cup diced carrots
- 1 cup diced sweet potatoes
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and minced
- 2 tbsp thai yellow curry paste (or curry powder or garam masala)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- ¼ tsp cayenne pepper
- ¼ tsp crushed red pepper flakes
- fresh chopped cilantro to garnish
For the Paleo Rice
- 2 cauliflower heads
- ¼ cup chicken stock
- ¼ cup coconut milk
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp black pepper
To make the Yellow Coconut Curry Chicken
- Clean chicken and dice into 1 inch cubes.
- Sauté onions and garlic in coconut oil in a large saucepan over low - medium heat for 2 minutes then add the chicken cubes and continue to cook until chicken has slightly browned.
- Mix curry paste (or curry powder) with coconut cream and chicken broth and pour over the chicken.
- Add the tomatoes, carrots and sweet potatoes and stir.
- Stir in salt, black pepper, garlic powder, cumin, cayenne pepper and crushed red pepper flakes.
- Cook on medium heat with the lid on for 40 minutes, stirring occasionally.
- Top with fresh cilantro and serve!
To make the Paleo Coconut Rice
- Wash and chop cauliflower heads then grate in a food processor or with a cheese grater.
- Add grated cauliflower to a pot with ¼ cup chicken stock, ¼ cup coconut milk, garlic powder, salt and pepper.
- Cover and let steam for 7 minutes over medium heat.
- Uncover, stir and serve!
The Paleo Panda https://thepaleopanda.com/
Laurie Shannon
July 29, 2022 at 2:48 AMI’ve made this recipe so many times. It has the best flavor! We usually eat it like soup though. I add the whole can of coconut and 32oz of chicken broth. Yum, yum.