Keto Singapore Chicken Curry

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Coconut Oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Red Curry Paste
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 can Coconut Milk
• 1/2 cup Chicken Broth
• 1 tbsp Fish Sauce
• 1 tbsp Lime Juice
• 4 cups Cauliflower Rice
• 2 tbsp Cilantro

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

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of coconut oil and let it melt and heat up for about 1 minute.
2. 2Add the 1 medium onion, 4 cloves of garlic, and 2.54 cm of ginger to the pot. Cook, stirring occasionally, until they are softened and the onion looks translucent, which should take about 5 minutes.
3. 3Add the 2 tablespoons of red curry paste, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder to the pot. Stir constantly for 1 minute until the spices are fragrant.
4. 4Add the about 680 g of chicken thighs to the pot. Cook, turning them occasionally, until they are browned on all sides, about 5-7 minutes.
5. 5Pour in the 1 can of coconut milk, 1/2 cup of chicken broth, and 1 tablespoon of fish sauce. Stir everything together and bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 25-30 minutes, or until the chicken is cooked through and tender. The chicken is done when it reaches an internal temperature of 74°C.
6. 6Stir in the 1 tablespoon of lime juice.
7. 7Serve the chicken curry hot over the 4 cups of cauliflower rice. Garnish with the 2 tablespoons of cilantro.

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