Thai Red Chicken Curry

Directions

• In a large pan, add coconut oil over heat with chopped garlic and onion and sauté for a few minutes.
• Add the red thai curry paste and chicken and cook until brown on each side.
• Add remaining vegetables and cook until soften or crispy (the way I like it).
• Add coconut cream, coconut milk , soy sauce, kaffir lime leaves, stevia and chilli and bring to boil. Reduce heat and simmer for 20-25 mins.
• Broccoli rice – While the dish is simmering take the chopped broccoli florets and add it into a food processor, and process until it turns into a rice-like consistency.
• Heat the oil in the pan, add chopped garlic, sauté for one minute then add broccoli and continue to sauté for a few more minutes.
• Serve curry on top of broccoli rice and garnish with coriander and seasoning!