Thai Green Curry Chicken with Cauliflower Rice

Ingredients

• 1.5 lb Chicken thighs (boneless, skinless)
• 2 Eggs
• 3 cups Spinach
• 5 cups Cauliflower rice
• 3 tbsp Thai green curry paste
• 1 can (13.5 oz) Coconut milk (full-fat)
• 1/2 cup Chicken broth
• 1 tbsp Fish sauce (optional)(optional)
• 2 tbsp Lime juice
• 1 tsp Brown sugar (or low-carb sweetener)
• 2 cloves Garlic (minced)
• 1 tbsp Ginger (minced)
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1

   Season chicken with salt and pepper. Heat olive oil in a pot over medium-high heat.

2. 2

   Stir in green curry paste and cook 1–2 minutes until fragrant. Add minced garlic and ginger; cook 30 seconds.

3. 3

   Add chicken and sear 4–5 minutes. Pour in coconut milk and chicken broth; simmer 12–15 minutes until chicken is cooked and sauce thickens.

4. 4

   Stir in lime juice and a small amount of sweetener to balance flavors. Add spinach and wilt just until tender.

5. 5

   Make cauliflower rice: sauté cauliflower rice in a dry pan or with a teaspoon of oil for 5–7 minutes until tender and slightly dry; season lightly.

6. 6

   Optional egg topping: poach or soft-scramble eggs separately; serve over curry and cauliflower rice.