Coconut Chicken Thai Curry + New Fall Looks

Sep 14, 2017




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Here I write about my passion for life, fashion, travel, interior design, health, and motherhood.

Caycee Hewitt


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Good morning ladies and happy almost Friday!! 
As promised, I have another tasty and super healthy meal for you guys this week! If you like thai food then you will LOVE this dish!! In the original recipe they used regular white rice, but Todd and I wanted to make it healthier and with less carbs so we used cauliflower rice and it was still delicious.

Coconut Chicken Thai Curry via Taste Lovely 

  • 8 ounces boneless skinless chicken breast, chopped into 1″ pieces and seasoned with salt and pepper
  • 2 tablespoons coconut oil, divided
  • 2 zucchini, cut into ½” x 2″ spears
  • 1 red bell pepper, ribs and seeds removed, sliced
  • 1 cup green onions, chopped (about 8 stalks)
  • half a yellow onion, sliced
  • 1 teaspoon ginger paste (or 1″ piece of fresh ginger, grated)
  • 2 cloves of garlic, grated or finely minced
  • 2 tablespoons red thai curry paste
  • (1) 16 ounce can coconut cream (or coconut milk or light coconut milk. NOT coconut creamer like what you would use for you coffee.)
  • salt and pepper
  • red pepper flakes for garnish if you like it spicy
  • 2 cups cooked rice (or cauliflower rice or a baked sweet potato for Paleo/Whole30)


  1. Heat a wok or your largest skillet over high heat. Add 1 tablespoon coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  2. With the heat still over high, melt another tablespoon of coconut oil in the wok. Add in all the vegetables and season with salt and pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally. Add the garlic and ginger, cook for 30 seconds until fragrant. Add in the thai curry paste and stir to combine. Add in the coconut milk and stir to combine. Add the chicken back in, and cook for another few minutes until heated thru.
  3. Spoon the coconut chicken thai curry over rice (or cauliflower rice) and serve warm. Top with red pepper flakes if you like more spice.
  4. Leftovers will keep in an airtight container for 3 days.

 I shared most of these outfits with you guys last night on Instastories, but I wanted to make sure I shared them here as well. 
Sweater (only $39) // Tank (only $5) // Jeans // Necklace // Mules
Sweater runs tts and I’m wearing the xs. Jeans run small and I’m wearing the 27. 

Cardigan // Tank // Jeans (only $55) // Necklace // Booties

Cardigan runs tts and I’m wearing the xs. The jeans run small but stretch a good bit and I’m wearing the size 27.

Side Tie Sweatshirt //  Jeans (only $55) // Necklace // Booties

Sweatshirt runs tts and I’m wearing the xs.

White Tee // Crossbody // Jeans (only $55) // Necklace // Booties

Off the Shoulder Sweater //  Jeans (only $55) // Necklace // Booties
Sweater runs tts and I’m wearing the xs. 

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  1. Anonymous says:

    Oh my goodness that meal looks fabulous, thanks for sharing the recipe ! Have a wonderful weekend !




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