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

Melt the coconut oil in a large pan over medium heat. Add the curry paste and sauté for 2 minutes until aromatic. Add half of the coconut milk and stir, cooking for another 3 minutes. Add the remaining coconut milk, onion, and Thai basil. Bring to a boil and then reduce the heat to simmer for 5 minutes. Add the chicken, bell pepper, broccoli, and fish sauce. Simmer for 6-8 minutes until the chicken is cooked through, stirring often. Serve warm over cauliflower rice.