Thai Red Curry Coconut Chicken

In just 30 minutes, you can have a deliciously rich dinner with amazing flavors that tastes like you’ve been working all day. For best results, marinate the chicken overnight if possible.

  • 4 6-oz Chicken breasts
  • 1 15-oz can Unsweetened coconut milk
  • 1 tbs Thai red curry paste
  • 2 tbs Cilantro, chopped (reserve ½ tbs for garnish)
  • 2 med Limes, zested and juiced
  • 1 med Lime, sliced in wedges for garnish
  • 1 tsp Salt
  • ½ tsp Pepper
  • 2 cups Cauliflower rice

1. In a small mixing bowl, add coconut milk, curry paste, 1 tablespoon cilantro, juice and zest of one lime, ½ teaspoon salt and pepper. Whisk until combined.

2. Place chicken in a sealable container or plastic bag and pour mixture over the chicken and toss to coat.

3. Seal container and marinate 24 hours or overnight.

4. Before cooking, let chicken sit at room temp for about 20 minutes.

5. Remove chicken from container and pour marinade into a saucepan. Simmer for 10-12 minutes or until reduced.

6. Grill until chicken reaches at least 165°, then rest 10 minutes before cutting.

7. While chicken cooks, add cauliflower rice to a bowl and microwave until done. Make sure not to overcook.

8. Add lime juice and zest from one lime and 1 tablespoon cilantro to cauliflower and mix.

9. Brush heated sauce over chicken and serve over cauliflower rice. Garnished with cilantro and lime wedges.

Serves 4-6 | Time to Table 25-30 mins (overnight marinate)