Keto Burmese Chicken Curry with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs
• 2 tablespoons Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Chili powder
• 2 tablespoons Fish sauce
• 1 can Coconut milk
• 4 cups Cauliflower rice
• 1 tablespoon Lime juice
• 2 tablespoons Cilantro

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1 medium onion, cut into 1/2-inch 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 1.5 lbs 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 165°F (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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