Paleo, Whole30 & Keto Thai Coconut Curry Chicken

Paleo, Whole30 & Keto Thai Coconut Curry Chicken

Ingredients

• 2 tbsp coconut oil ((for cooking))
• 2 red pepper ((for cooking))
• 1 small onion ((for cooking))
• 1 tbsp ginger ((for cooking))
• 3 clove garlic ((for cooking))
• 1 tsp lime zest ((for cooking))
• 2 green chilies ((for cooking))
• 1/4 tsp ground cumin
• 1/4 tsp cayenne pepper ((for cooking))
• 2 chicken breasts ((for cooking))
• 13 1/2 oz full fat coconut milk ((for cooking))
• 3/4 cup water ((for cooking))
• 1/2 cup chicken stock ((for cooking))
• 3 tsp Swerve Sweetener (or xylitol)
• 1 1/2 tbsp fish sauce
• 2 tsp liquid aminos
• 2 lime juice
• cilantro leaves
• cauliflower rice
• lime wedges

Instructions

1. Add coconut oil to a skillet or pan over medium/high heat.
2. Add pepper slices and briefly sauté until softened, 2-4 minutes.
3. Remove from pan, and set aside.Heat up more coconut oil and add in onion, cooking for 4-6 minutes until translucent.
4. Add in ginger, garlic, lime zest, green chili, cumin and cayenne pepper.
5. Cook, stirring often, until it all starts to brown (4-6 more minutes).
6. Add in chicken and cook, over medium heat, until it's no longer pink in the center but still tender.
7. 

Add back in the peppers, coconut milk, water, stock, sweetener, fish sauce, liquid aminos, and lime juice.
8. Simmer over low heat for 10-15 minutes, stirring occasionally.
9. Check for seasoning and serve right away over a bed of cauliflower rice with fresh cilantro and lime wedges.