Dr. B’s Quick Coconut Chicken Curry


  • 1½ lbs chicken breasts, cut into bite size pieces
  • 2 tsp fresh ginger, julienned
  • 1 tbsp coconut oil
  • Half lime zested and sliced thin
  • 1 tsp green curry paste to taste
  • 1¾ cups coconut milk
  • ½ cup (¼ oz.) fresh cilantro, chopped
  • salt and pepper, to taste
  • 1 package of frozen riced cauliflower


  1. Prepare the chicken and the ginger. (To julienne is to cut into fine matchsticks).
  2. Put a heavy-bottomed saucepan or a wok on the stove and heat up the oil. You can use olive oil, but for an authentic taste, we recommend coconut oil.
  3. When the oil is hot but not smoking, add in the julienned ginger.
  4. Once the ginger is sizzling, add in the lime zest and curry paste. Careful! They’ll sizzle, so step away from the stove. Sauté until they’re combined.
  5. Add in the chicken and season generously with salt and black pepper. Let the chicken cook for a couple of minutes on high heat without touching it. The chicken should have a golden-brown color on the outside.
  6. Add the coconut milk to the pot, then cover with a lid and simmer for 5-10 minutes until the chicken is cooked through. Take the lid off and taste the sauce. Add salt and pepper if needed.
  7. Prepare riced cauliflower per package instructions. Spoon curry over top of riced cauliflower bowl and top it with chopped cilantro.
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