Burmese Chicken and Coconut Curry with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs
• 1 can Coconut milk
• 4 cups Cauliflower rice
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 2 tbsp Coconut oil
• 1/4 cup Cilantro

Instructions

1. 1Place a 12-inch skillet or large pot over medium-high heat. Add the 2 tablespoons of coconut oil and heat until it shimmers, about 1 minute.
2. 2Add the 1 medium onion, 3 cloves of garlic, and 1 inch of ginger to the hot oil. Cook, stirring frequently, until the vegetables are softened and fragrant, about 5-7 minutes.
3. 3Stir in the 1 teaspoon of turmeric powder and 1/2 teaspoon of chili powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
4. 4Add the 1.5 lbs of chicken thighs to the skillet. Cook, turning occasionally, until the chicken is browned on all sides, about 5-8 minutes.
5. 5Pour in the 1 can of coconut milk and 1 tablespoon of fish sauce. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Remove the skillet from the heat. Stir in the 1 tablespoon of lime juice.
7. 7Serve the Burmese chicken and coconut curry over the 4 cups of cauliflower rice. Garnish with the 1/4 cup of cilantro.

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