With aromatic Thai spices, a touch of creaminess, and a hint of heat, this Keto Thai Chicken Skillet brings restaurant-worthy flavor straight to your kitchen.
Instructions
- In bowl, season 4 chicken thighs with 1 pinch salt, and 1 pinch pepper on both sides.4 chicken thighs, 1 pinch salt, 1 pinch pepper, 2 teaspoons onion powder
- Heat large skillet, greased with 1 tablespoon ghee, on high heat. Once hot, add chicken thighs in single layer. Cook over medium-high heat for five minutes. Then turn thighs over and cook for another three minutes. Remove chicken from pan and set aside on plate.2 tablespoon ghee
- Grease pan with remaining 1 tablespoon ghee. Add 2 cloves garlic and 2 teaspoons onion powder. 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 chicken back in pan and cook for about 10 minutes.
- Meanwhile, in skillet cook 12 ounces cauliflower rice over medium heat for five minutes.12 ounces cauliflower rice
- Serve chicken with cauliflower rice and garnish with chili peppers, lime juice, and cilantro to taste.
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