Red Curry Chicken Over
Cauliflower Rice
prep time: 5 minutes (not including time to make rice) cook time:
about 45 minutes yield: 4 servings
1 tablespoon ghee or unsalted butter (or avocado oil if
dairy-free)
3 shallots, finely diced
1½ cups chicken bone broth, homemade (here) or
store-bought
1 (14-ounce) can full-fat coconut milk
1½ tablespoons Thai red curry paste
2 boneless, skinless chicken thighs, cut into ½-inch
chunks
¼ cup chopped fresh cilantro
1 to 2 green onions, sliced into ½-inch pieces (about
¼ cup)
¼ teaspoon fine sea salt Juice of 1 lime
2 cups Cauliflower Rice (here), for serving
½ tablespoon melted ghee (or extra-virgin olive oil if
dairy-free), for drizzling (optional)
½ teaspoon ground black pepper, for garnish
(optional)
Lime or lemon wedges, for garnish (optional)
- Place the ghee in a cast-iron skillet over medium