Chicken and Cauliflower Coconut Curry

This easy, 10 minute coconut curry can be made with any veggies and leftover chicken! Whole30, paleo

A simple Thai-inspired soup made in minutes! Paleo and Whole30 compliant




  1. Pour the coconut milk in a small pot over stovetop
  2. Add the lime juice, ground ginger, Thai curry paste, and salt. Mix well
  3. Place the cauliflower florets in the coconut milk and bring the liquid to a boil. Once a boil is reached, lower the heat and bring to a simmer
  4. Cut the chicken breast into cubes and add to the pot
  5. Continue to simmer for 8-10 minutes, until the cauliflower has softened slightly
  6. Top with fresh cilantro and raw cashews if desired