Prep Time: 5 Minutes (Not Including Time to Make Rice)
Cook Time: About 45 Minutes
Yield: 4 Servings

Ingredients:  (use organic, non-GMO ingredients whenever possible)

• 1 Tablespoon Ghee or Unsalted [grass-fed or Irish] Butter (or Avocado Oil if Dairy-Free)
• 3 Shallots, Finely Diced
• 1 ½ Cups Chicken Bone Broth
• 1 (14-Ounce) Can Full-Fat Coconut Milk
• 1 ½ Tablespoons Thai Red Curry Paste
• 2 Boneless, Skinless Organic Chicken Thighs, Cut Into ½-inch Chunks
• ¼ Cup Chopped Fresh Cilantro
• 1 to 2 Green Onions, Sliced Into ½-inch Pieces (About ¼ cup)
• ¼ Teaspoon Fine Sea Salt
• Juice of 1 Lime
• 2 Cups Cauliflower Rice, For Serving
• ½ Tablespoon Melted Ghee (or Extra-Virgin Olive Oil if Dairy-Free), For Drizzling (Optional)
• ½ Teaspoon Ground Black Pepper, For Garnish (Optional)
• Lime or Lemon Wedges, For Garnish (Optional)

Instructions:

1. Place the ghee in a cast-iron skillet over medium heat. When skillet is hot, add the shallots and sauté until tender, about 2 minutes. Reduce the heat to low.
2. Whisk in the broth, coconut milk, and curry paste. Stir in the chunks of chicken. Simmer, uncovered, for 40 minutes or until the sauce has reduced a bit. The longer you simmer the sauce, the thicker it will be.
3. Add the cilantro, green onions, and salt. Cover and cook for about 5 minutes. Stir in the lime juice and immediately remove the pan from the heat.
4. Divide the cauliflower rice among 4 serving bowls and spoon the curry over the top. Serve drizzled with melted ghee and sprinkled with freshly ground pepper, with lime or lemon wedges on the side, if desired.
5. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes, until warmed through.