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Chicken Panang Curry with Cauliflower Rice
Ingredients
- 1 1/2 lbs. boneless skinless chicken breast, cut into 1-inch pieces
- 1 14.5-oz. can coconut milk
- 2 tbsp Panang curry paste
- 1 tbsp coconut oil
- 5 leaves Thai basil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 head broccoli, cut into florets
- 1 tsp fish sauce
- 4 cups cooked cauliflower rice
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