Keto Malaysian Chicken Curry with Cauliflower Rice

Ingredients

• about 680 g Chicken Thighs
• 4 cups Cauliflower Rice
• 1 can Coconut Milk (full-fat)
• 2 tbsp Red Curry Paste
• 2.54 cm 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

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

Instructions

1. 1Place a large heavy-bottomed pot over medium heat, which is about 175°C. Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 4 cloves of garlic, minced, and the 2.54 cm 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 about 680 g 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 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.

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