1 tsp. olive or coconut oil
1 medium onion, diced
1 tsp. crushed garlic
½ tsp dried basil
½ tsp ground black pepper
300 g skinless chicken breasts, cut into strips
1-2 Tbsp. Thai green curry paste
½ tin lite coconut milk
2 cups baby marrow, chopped
1 tsp olive or coconut oil
1 cup cauliflower rice
1.Heat oil in a medium-sized saucepan. Add garlic, basil, onion and black pepper. Sautee over medium heat until translucent.
2.Add sliced chicken breasts and cook until brown.
3.Stir through Thai green curry paste and add coconut milk.
4.Simmer over low-medium heat. Add chopped baby marrows.
5.Simmer over low heat for 15-20 minutes.
6.Sautee cauliflower rice in 1 tsp olive oil over high heat for 2 minutes.