Savory Coconut Curry Chicken with Cauliflower Rice

Begin by gathering all your ingredients to ensure a smooth cooking process. In a large skillet, heat 2 tablespoons of coconut oil over medium heat until shimmering.

Add 1 pound of boneless, skinless chicken thighs to the skillet and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Sear the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add 1 diced onion and sauté for 3-4 minutes until translucent. Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant.

Pour in 1 can (13.5 ounces) of coconut milk and add 2 tablespoons of red curry paste, stirring to combine.

Bring the mixture to a gentle simmer. Return the chicken to the skillet, coating it in the curry sauce, and let it simmer for 10 minutes to absorb the flavors.

While the chicken simmers, prepare the cauliflower rice by grating 1 medium head of cauliflower or using pre-riced cauliflower.

In a separate pan, heat 1 tablespoon of coconut oil over medium heat and add the cauliflower rice, cooking for about 5-7 minutes until tender.

Season with salt and pepper to taste. To serve, place a generous scoop of cauliflower rice on each plate, top with the coconut curry chicken, and garnish with fresh cilantro and lime wedges for an extra burst of flavor.