Heat a bit of coconut oil over medium-high heat in a large, wide
skillet. Add the chicken and stir-fry until no longer pink. Remove
from pan and set aside.
Heat more coconut oil in the skillet. Add the curry paste and
stir-fry for a minute or two or until fragrant. Add the coconut
milk and chicken (leaving any accumulated chicken juices out of
the skillet), bring to a boil, then simmer uncovered for about 10
minutes. Let cool. Process cauliflower and cook the same way.
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