Keto Malaysian Chicken Curry with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 4 cups Cauliflower Rice
• 1 can Coconut Milk (full-fat)
• 2 tbsp Red Curry Paste
• 1 inch Ginger
• 4 cloves Garlic
• 2 tbsp Lime Juice
• 1 tbsp Soy Sauce (gluten-free)
• 1 tbsp Fish Sauce
• 2 tbsp Vegetable Oil
• 2 stalks Green Onions

Instructions

1. 1Place a large heavy-bottomed pot over medium heat, which is about 350°F (175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 4 cloves of garlic, minced, and the 1 inch of ginger, grated. Sauté for 1-2 minutes until you can smell their fragrance.
2. 2Add the 2 tablespoons of red curry paste to the pot. Stir constantly for 1 minute until it becomes fragrant, coating the garlic and ginger.
3. 3Add the 1.5 lbs of chicken thighs to the pot. Sear the chicken on all sides until it is lightly browned.
4. 4Pour in the 1 can of full-fat coconut milk, the 1 tablespoon of gluten-free soy sauce, and the 1 tablespoon of fish sauce. Stir everything together and bring the mixture to a gentle simmer.
5. 5Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of lime juice.
7. 7Serve the chicken curry over the 4 cups of cauliflower rice. Garnish with the 2 stalks of green onions, thinly sliced.

Related Guides