A hearty, satisfying curry with the healthiest “rice” option. This meal will have you wanting more without feeling too guilty about extra portions.
1 tbsp ghee or unsalted butter
3 shallots, finely diced
1½ cups chicken bone broth
1 (14oz/397g) can full-fat coconut milk
1½ tbsp 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 tsp fine sea salt
Juice of 1 lime
2 cups Cauliflower Rice, for serving
½ tbsp melted ghee, for drizzling (optional)
½ tsp ground black pepper, for garnish (optional)
Lime or lemon wedges, for garnish (optional)
- In a cast-iron skillet over medium heat, melt the ghee. When the oil is hot, add the shallots and cook for 2 minutes, or until tender. Turn down the heat to low.
- Incorporate the broth, coconut milk, and curry paste. Stir in the chicken chunks. Simmer for 40 minutes, uncovered, or until the sauce has reduced slightly. The longer you leave the sauce to simmer, the thicker it will become.
- Combine the cilantro, green onions, and salt in a mixing bowl. Cook for about 5 minutes, covered. Remove the pan from the heat immediately after adding the lime juice.
- Divide the cauliflower rice among four serving bowls and top with the curry. Drizzle with melted ghee and season with freshly ground pepper and serve with lime or lemon wedges on the side, if desired.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a saucepan over medium heat for a few minutes, or until thoroughly warmed.
4 servings per container
- Amount Per ServingCalories437
- % Daily Value *
- Total Fat
- Saturated Fat 16.5g 83%
- Sodium 591mg 25%
- Total Carbohydrate
- Sugars 5.6g
- Protein 12.1g 25%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.