Instructions
- In a bowl, season 4 chicken thighs thighs with 1 pinch salt, 1 pinch pepper, and 2 teaspoons onion powder.4 chicken thighs, 1 pinch salt, 1 pinch pepper, 2 teaspoons onion powder
- 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.2 tablespoon ghee
- Grease the pan with the remaining 1 tablespoon ghee. Add 2 cloves garlic and cook for 2 to 3 minutes, until fragrant.2 cloves garlic
- Add 1 Anaheim pepper and cook for another minute.1 Anaheim pepper
- Pour in 1 cup chicken broth and 1 cup coconut milk. Add 1 tablespoon Thai curry paste and 2 teaspoons fresh lime juice.1 cup chicken broth, 1 cup coconut milk, 1 tablespoon Thai curry paste, 2 teaspoons fresh lime juice
- Place the chicken back in the pan and cook for about 10 minutes.
- Meanwhile, in a skillet cook 12 ounces cauliflower rice over medium heat for 5 minutes.12 ounces cauliflower rice
- Serve chicken with cauliflower rice and garnish to taste.
