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Heat 1 tbsp coconut oil in a large pot over medium heat.
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Add onion and garlic and saute for 2-3 minutes. Add carrots and cook for 5 minutes to soften.
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Add in curry paste, curry powder, turmeric, coconut milk, and broth.
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Bring to a low boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until veggies are soft.
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Transfer the contents of the pot to a blender (or use an immersion blender) and blend until smooth.
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Add additional coconut oil to the skillet with the chicken. Cook over medium heat for 6-7 minutes, or until no longer pink. Pour the blended sauce back into the skillet over the chicken. Reduce heat to low, and saute and cook for 5 minutes to heat throughout.
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Serve over cauliflower rice topped with cashews, scallions, and sesame seeds!