heat. When hot, add the shallots and sauté until tender,
about 2 minutes. Reduce the heat to low.
- Whisk in the broth, coconut milk, and curry
paste. Stir in the chunks of chicken. Simmer,
uncovered, for 40 minutes or until the sauce has
reduced a bit. The longer you simmer the sauce, the
thicker it will be. - Add the cilantro, green onions, and salt. Cover
and cook for about 5 minutes. Stir in the lime juice and
immediately remove the pan from the heat. - Divide the cauliflower rice among 4 serving
bowls and spoon the curry over the top. Serve drizzled
with melted ghee and sprinkled with freshly ground
pepper, with lime or lemon wedges on the side, if
desired. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a saucepan over
medium heat for a few minutes, until warmed through.