Almond Butter Curry Chicken
400 ml full-fat coconut milk
juice from 1 medium lime
about 1/4 cup
or more, to taste
Start by chopping chicken into bite-size pieces. Set aside.
Heat coconut oil in a large skillet over medium heat. Once shimmering, add minced garlic, minced ginger, curry powder, and garam masala and saute for two minutes until fragrant.
Add coconut milk, almond butter, cilantro, fish sauce, chili paste, and lime juice. Mix until ingredients are well-blended. Bring sauce to a simmer.
Add cubed chicken and stir to coat. Cook over medium heat for about 15 minutes until chicken is almost done.
Add frozen peas and cook another 5 minutes.
Serve over cauliflower rice and garnish with a sprig of fresh cilantro.