Keto Burmese Chicken Curry with Cauliflower Rice

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1 medium onion, cut into 1.27 cm pieces, and cook, stirring occasionally, until softened, about 5 minutes.
2. 2Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger, minced, to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
3. 3Stir in the 1 teaspoon of turmeric powder, 0.5 teaspoon of chili powder, and 2 tablespoons of fish sauce. Cook, stirring, for 30 seconds until fragrant.
4. 4Add the about 680 g of chicken thighs to the pot. Cook, turning the pieces occasionally, until browned on all sides, about 5-7 minutes.
5. 5Pour in the 1 can of coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6Stir in the 1 tablespoon of lime juice.
7. 7Serve the chicken curry over the 4 cups of cauliflower rice. Garnish with the 2 tablespoons of fresh cilantro, chopped.

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