Enjoy all the spicy flavor of restaurant style curry without leaving the house! This red chicken curry is full of creamy texture, high in protein and rich in antioxidants. Best of all it’s served over cauliflower rice for a Paleo-friendly recipe.
Heat 1 tablespoon of coconut oil in a 4-quart Dutch oven or heavy pot. Add riced cauliflower and sauté for 5 minutes to tenderize cauliflower. Divide cooked cauliflower rice between 4 black MPOF containers.
Heat remaining coconut oil in a pot over medium-high heat. Add chicken and brown for 8 minutes, stirring occasionally. Add garlic, ginger, onion and bell pepper. Cook for 5 minutes longer. Stir in curry paste to coat chicken and vegetables.
Stir in chicken stock, coconut sugar and sea salt. Bring to a boil and reduce heat to medium. Simmer for 10 minutes. Stir in coconut cream, lime juice, and basil leaves. Ladle curry over cauliflower rice. Cool for 10 minutes before securing lids.