Peanut-Coconut Chicken Curry with Zucchini, Tomato & Cauliflower Rice

Directions

1. Wash and dry all fresh produce.
2. Coarsely grate the cauliflower or pulse it in a processor until rice-like; set aside in a bowl.
3. Heat a medium saucepan over medium-high heat and then add a little oil to coat the bottom.
4. Cut the chicken into bite-sized pieces and season with salt and pepper.
5. When the pan is hot, add the chicken and cook, stirring occasionally, until lightly golden, about 5–6 minutes.
6. On a clean cutting board, cut zucchini into bite-sized pieces after trimming; halve the tomatoes and place both in a bowl, then dice the bell peppers and add to the bowl.
7. Add curry powder and ground coriander to the cooked chicken; cook briefly until fragrant, 1 minute, then stir in coconut milk, peanut butter, sugar, fish sauce, and chili-garlic sauce along with the chopped vegetables.
8. Simmer until the chicken and vegetables are cooked through and the curry thickens, about 8–10 minutes. In a separate skillet, cook the riced cauliflower with water and salt until tender, then stir in cilantro.
9. Serve the curry over the cilantro-scented cauliflower rice and divide between plates or bowls.