Thai Green Curry Chicken with Cauliflower Rice

Instructions

1. 1

   Cut the chicken into bite-size pieces. Heat the oil in a deep skillet and fry the curry paste 1 minute until fragrant (use 2 tbsp for a milder curry).

2. 2

   Add the chicken and stir to coat, cooking 3 minutes.

3. 3

   Pour in the coconut milk, add the trimmed green beans and sliced pepper and simmer 10-12 minutes until the chicken reaches 165°F. Meanwhile, microwave the cauliflower rice according to the package.

4. 4

   Stir in the fish sauce, a squeeze of lime and torn basil.

5. 5

   Serve over the hot cauliflower rice.