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Dice the onion, and place into a frying pan with the coconut oil. Cook until the onion is translucent.
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Add the coconut cream in with the onion and cook for 5 mins.
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Add the Green Curry Paste and cook for another 2 mins.
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Dice the chicken into 1-inch pieces, and place into the pan along with the coconut milk, and kaffir lime leaves. Cook for 30 mins until the chicken is cooked.
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Add the diced coriander. Mix well and serve with Riced Cauliflower .
** Nutrition per serving: Serving 484g, Calories 114, Fat 40g, Protein 26g, Carbs 16g
