Keto Malaysian Chicken Curry with Cauliflower Rice

Ingredients

• about 680 g Chicken thighs
• 1 medium Cauliflower
• 1 can Coconut milk
• 2 tbsp Red curry paste
• 2.54 cm Ginger
• 3 cloves Garlic
• 2 tbsp Soy sauce
• 1 tbsp Lime juice
• 2 tbsp Coconut oil
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the chicken thighs into bite-sized pieces.
2. 2Grate the cauliflower into rice-like consistency using a food processor or a grater.
3. 3Heat coconut oil in a large pan over medium heat. Add ginger and garlic, sauté for 1 minute.
4. 4Add red curry paste and cook for another minute until fragrant.
5. 5Add the chicken and cook until browned on all sides.
6. 6Pour in the coconut milk, soy sauce, and lime juice. Bring to a simmer and cook for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
7. 7Stir in the cauliflower rice and cook for 5 minutes.
8. 8Garnish with cilantro and serve.

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