Instructions
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In a bowl, season 4 chicken thighs thighs with 1 pinch salt, 1 pinch pepper, and 2 teaspoons onion powder.
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Heat a large skillet, greased with 1 tablespoon ghee, on high heat. Once hot, add 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.
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Grease the pan with the remaining 1 tablespoon ghee. Add 2 cloves garlic and cook for 2 to 3 minutes, until fragrant.
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Add 1 Anaheim pepper and cook for another minute.
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Pour in 1 cup chicken broth and 1 cup coconut milk. Add 1 tablespoon Thai curry paste and 2 teaspoons fresh lime juice.
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Place the chicken back in the pan and cook for about 10 minutes.
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Meanwhile, in a skillet cook 12 ounces cauliflower rice over medium heat for 5 minutes.
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Serve chicken with cauliflower rice and garnish to taste.
The following video shows somebody cooking the Keto Thai Chicken Skillet with background music playing and that you can access the whole recipe below.
Per serving: Calories 566, Protein 31.4 g, Carbohydrates 11.4 g, Fat 43.9 g
