Ingredients
The following ingredients have 4 Servings
- 1 tablespoon Thai red curry paste (see notes)
- 1 tablespoon coco aminos or soy sauce (use coco aminos for paleo or Whole30)
- 1 teaspoon oil
- Juice from 1 lime
- 4 boneless chicken thighs
- 1 medium head of cauliflower
- 14 ounce can coconut milk (divided)
- 4 tablespoons all-natural peanut or almond butter (use almond for paleo and Whole30)
- 1 tablespoon coco aminos or soy sauce
- 1 tablespoon fish sauce (see notes)
- Juice from 1 lime
- ½ English cucumber (sliced)
- A few thin slices of red onion
- 1 tablespoon mayonnaise (see notes)
- Salt and pepper (to taste)
- 1 ripe avocado
- Juice from ½ lime
- A generous pinch of sea salt
- 1 cup minced pineapple
Instruction
- Put the curry paste, coco aminos or soy sauce, oil and lime juice into a medium resealable bag and squish the bag so they mix together. Add the chicken, close the bag, and squish it around a little more until the chicken is coated in the marinade. Set in your fridge while you prepare the rest of the meal.
- Process the cauliflower in your food processor so that it resembles rice. You can also grate it if you don't have a food processor. Place it in a large skillet over medium-high heat and pour in 1 cup of the coconut milk. Gently simmer for about 10 minutes, or until the liquid has evaporated.
- Pour the rest of the can of coconut milk into a small pot over medium-high heat. Add the peanut or almond butter, coco aminos or soy sauce, fish sauce, and lime juice. Simmer until thickened.
- Toss the cucumber and red onion with the mayonnaise and season with salt and pepper.
- Oil your grill and heat it on high. Add the chicken and cook for 6-7 minutes per side. Cut each chicken thigh into 5-6 pieces.
- While the chicken is cooking, mash the avocado with the salt and lime juice. Stir in the pineapple.
- Load your bowl full of coconut cauli rice then top with the grilled Thai chicken, cucumber salad, and pineapple guac and drizzle with the satay sauce. Dig in!
