Coconut Curry with Cauliflower Rice

INGREDIENTS:

1 Lb boneless Chicken thigh cutlets

2 T Olive Oil

1 Onion

4 cloves garlic

2 T Green Thai Curry paste

1 T fresh grated ginger

2 T Sriracha

1 Can coconut cream

1 Cup Broccoli

1 chopped Zucchini

2 Cups Chicken Stock

3 Cups Riced Cauliflower

DIRECTIONS:

1. In a large frying pan, add 2 tablespoons of coconut cream and place on a medium-high heat until bubbling.
2. Add the diced onion and garlic and fry until softened, about 10 minutes.
3. Add ginger and diced chicken and cook until browned.
4. Add in curry paste and sriracha and cook for an additional two minutes until fragrant.
5. Pour in the rest of the coconut cream, chicken stock, broccoli and zucchini
6. Reduce to a low-medium heat and leave to simmer for 20-30 minutes.
7. Add salt and extra chilli sauce to taste.
8. Prepare Cauliflower rice according to directions on package. Serve.

➡ Nutritional Information:

Calories: 546.13

Carbs: 18.8g 21.01%

Net Carbs: 14g (15.64%)

Protein: 26.5g (29.61%)

Fat:  44.2g (49.39%)

Total Weight: 89.5g