Name: Red Curry Chicken over Cauliflower Rice
Prep time: 5 min
Cook time: 47 min
Total time: 52 min
Ingredients: 1 tablespoon ghee (or unsalted butter (or avocado oil if dairy-free)); 3 shallots (finely diced); 1 1/2 cups chicken broth (homemade or store-brought); 14 ounces coconut milk (in can, full-fat); 1 1/2 tablespoons Thai red curry paste; 2 boneless skinless chicken thighs (cut into ½-inch chunks); 1/4 cup fresh cilantro; 1 to 2 green onions (sliced into ½-inch pieces (about ¼ cup)); 1/4 teaspoon Redmond Real Salt; 1 limes (juice); 2 cups Cauliflower Rice (for serving); 1/2 tablespoon ghee (melted, (or extra-virgin olive oil if dairy-free), for drizzling (optional) ); 1/2 teaspoon black pepper (for garnish (optional)); limes (or lemon wedges, for garnish (optional))

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Red Curry Chicken over Cauliflower Rice

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