Keto-Friendly Khmer Style Lemon Grass Chicken Curry with Cauliflower Rice

Allergens

Fish, Soy (Tamari is gluten-free)

Ingredients

• 1. 8 oz boneless, skinless chicken thighs 2. 3 cups cauliflower rice 3. 1 cup full
• fat coconut milk 4. 5 stalks fresh lemon grass 5. 10 lime leaves (kaffir) 6. 1 medium red bell pepper 7. 1 small zucchini 8. 1 medium yellow onion 9. 3 cloves garlic 10. 2 tbsp coconut oil 11. 1 tbsp fish sauce 12. 1 tbsp soy sauce (tamari for gluten
• free) 13. 1 tbsp lime juice 14. Salt and pepper to taste 15. Fresh cilantro, for garnish

Instructions

1. In a blender or food processor, blend together 4 lemon grass stalks, 8 lime leaves, 2 cloves garlic, and fish sauce until smooth. Set aside.
2. Heat coconut oil in a large skillet over medium heat. Add chopped yellow onion, minced garlic, and remaining lime leaves (finely choppe
3. . Cook until fragrant and slightly browned, about 5 minutes.
4. Add blended lemongrass mixture to the skillet and cook for another 2 3 minutes, stirring constantly.
5. Add chicken thighs and cook for 10 minutes, turning occasionally. Pour in coconut milk and bring to a simmer. Reduce heat and let it cook for an additional 20 minutes, until chicken is fully cooked.
6. Meanwhile, prepare cauliflower rice by pulsing cauliflower in a food processor or grating it with a box grater. Sauté in a separate pan over medium heat with salt and pepper to taste, stirring frequently for about 7 8 minutes or until desired tenderness is reached.
7. Once the chicken is fully cooked, shred it using two forks and mix it back into the sauce. Season to taste with lime juice, soy sauce (or tamari), salt, and pepper.
8. Serve curry over cauliflower rice, garnished with fresh cilantro leaves.

Chef’s Insight

To maximize the aroma, add lemongrass stalks to the curry as it simmers, then remove them before serving.

Notes

Feel free to adjust the spice levels according to your preference.