Enjoy full flavors of red curry and coconut in this tasty dish.
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Heat the coconut oil in a deep saucepan or a dutch oven.
Place the chicken into the pan and cook for 3-4 minutes on each side. Remove from the pan onto a meatsafe cutting board and cut into small pieces.
It is fine if it is not cooked all the way through as we will be cooking it longer.
Transfer the cut pieces back into the pan along with the cauliflower, pepper and onion. Season with salt and pepper.
Add the coconut milk and curry paste and stir all together.
Cover and cook for 10-15 minutes until the vegetables are cooked through. Stir occasionally. Shut off and serve.