Chicken Green Curry

If you never had chicken green curry you are in for a treat. This is a easy wonderful low carb meal. Serve it with cauliflower rice and a little kimchi and you have a complete meal. It can be a little spicy so cut back on the green curry paste if it bothers you. I get my green curry in a tub and it lasts a really long time in the fridge. Check out the green curry link below in the ingredients to see the one I use. You can get frozen cauliflower rice in most grocery stores and they heat up in a snap. They have different flavors too.

Ingredients

4 Chicken thighs cut into pieces
2 Shallots
2 cloves garlic
2 tablespoons coconut oil
1 whole red bell pepper cut into slices
2 cups green beans frozen works too
1 can coconut milk
2 tablespoon green curry paste
2 tablespoon Fish sauce
1 teaspoon salt
1 tablespoon brown coconut sugar
2 ounces thai basil optional but adds extra flavor
⅓ cup cultured vegetables You can use: kraut, kimchi or your favorite cultured veggie
2-3 cups cauliflower rice I like the frozen ones and they even have curry cauliflower rice at Sprouts

Instructions

Heat up oil and cook shallots, garlic, and chicken until the chicken is white.
Add Fish sauce, brown coconut sugar, stir, and cook for 30 seconds.
Next add green beans and bell peppers, coconut milk, green curry paste, and salt. Cook for 5- 10 minutes. Top with thai basil and serve over cauliflower rice. Top with spoonfuls of kraut, kimchi or your favorite cultured veggie.