Keto Thai Chicken Skillet with Cauliflower Rice

Serving Size: 6

This dish comes with all the unique flavors of Thai cooking without all the carbs!

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size6

12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Non stick saute pan, Top Stove

In a bowl, generously season chicken thighs with salt and pepper.
Heat a large skillet, greased with a tablespoon of ghee, on high heat. Once hot, add the chicken thighs in a single layer. Cook over medium-high heat for 5 minutes. Then turn thighs over and cook for another 3 minutes. Remove chicken from the pan and set aside on a plate. Do this step in batches, if needed, to ensure chicken is cooked.
Grease the pan with the remaining ghee. Add garlic and cook for 2 to 3 minutes, until fragrant. Sprinkle onion powder over it.
Add sliced Anaheim pepper and cook for another minute.
Pour in chicken broth and coconut milk. Add Thai curry paste and lime juice.
Place the chicken back in the pan and cook for about 10 minutes.
Meanwhile, in a skillet cook cauliflower rice over medium heat for 5 minutes.
Serve chicken with cauliflower rice and optionally garnish with sliced chili peppers, lime wedges, and cilantro.

Reheating Instructions

Heat in a saute pan over medium heat until heated through or in the microwave on medium power.