MAKES: 4 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 30 minutes
Just a few simple ingredients is all it takes to throw together this creamy, one-pot Thai curry. (Make sure you have a batch of homemade such as the Thai Curry Paste, at the ready!) Serve it with a handful of fresh cilantro and chopped chiles for extra zing.

Ingredients
4 to 6 large (800 g/1.76 lb) bone-in chicken thighs, trimmed of excess fat and skin (or use 600 g/1.3 lb boneless chicken)
Salt and pepper
2 tablespoons (30 g/1.1 oz) coconut oil or other healthy cooking fat, divided
1/2 medium (56 g/2 oz) yellow onion, chopped
2 cloves garlic, minced
1 large (170 g/6 oz) green bell pepper, sliced
1 cup (240 ml) chicken stock or water
1 cup (240 ml) coconut milk
1 heaping tablespoon (20 g/0.7 oz) Thai Curry Paste
2 tablespoons (30 ml) fresh lime juice
4 cups (480 g/16.9 oz) uncooked cauli-rice (shown here)
Optional toppings: cilantro, sliced red chile pepper, lime juice

Instructions

Season the chicken thighs with salt on all sides. Heat a large skillet or casserole dish greased with 1 tablespoon (15 g) of the coconut oil. Once hot, add the chicken thighs in a single layer, skin-side down. Cook over medium-high heat for 5 minutes. Turn on the other side and cook for another 3 minutes. Remove the chicken from the pan and set aside on a plate.
Grease the pan with the remaining 1 tablespoon (15 g) ghee. Add the onion and garlic and cook for 2 to 3 minutes, until fragrant. Add the green pepper and cook for another minute. Pour in the chicken stock and coconut milk. Add the curry paste and lime juice. Season with salt and pepper to taste.
Place the chicken, skin-side up, back in the pan and cook for 10 to 12 minutes. Place the pan under a broiler to crisp up for 3 to 5 minutes. Remove from the oven and let it cool for 5 minutes. Cook the cauli-rice in the meat juices for 5 to 7 minutes before serving. Optionally, garnish with cilantro, chile peppers, and lime juice. To store, let it cool, and refrigerate for up to 3 days.
NUTRITION FACTS PER SERVING:
Total carbs: 12.7 g / Fiber: 3.6 g / Net carbs: 9.1 g / Protein: 26.5 g / Fat: 64.3 g / Energy: 725 kcal
Macronutrient ratio: Calories from carbs (5%), protein (15%), fat (80%)