Keto Chicken Thighs in Coconut Green Curry Lime Sauce with Roasted Cauliflower and Warm Cucumber

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cauliflower on a sheet pan and toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes, stirring halfway through, until browned on the edges and tender.

2. 2

   Meanwhile, pat the chicken thighs dry and season them with the remaining salt and the rest of the black pepper. Heat a large skillet over medium-high heat with 1 tablespoon olive oil.

3. 3

   Brown the chicken thighs for 4 to 5 minutes per side, until deeply caramelized and nearly cooked through. Transfer them to a plate and set aside.

4. 4

   Lower the heat to medium. In the same skillet, add the butter and the remaining tablespoon of olive oil. Add the garlic and ginger and cook for 30 to 45 seconds until fragrant.

5. 5

   Add the green curry paste and cook for 1 minute, stirring so it lightly toasts in the fat. Pour in the coconut milk, fish sauce, lime zest, and lime juice. Cook for 2 to 3 minutes over medium heat, stirring, until the sauce is smooth and slightly thickened.

6. 6

   Return the chicken to the skillet along with any accumulated juices. Cook for 4 to 6 minutes over medium-low heat, spooning sauce over the chicken, until fully cooked and well coated.

7. 7

   In a separate small skillet, sauté the cucumber over medium heat for 2 minutes with its own juices and a pinch of salt, just until warmed and slightly softened while still fresh.

8. 8

   Turn off the heat under the chicken and stir in the chopped cilantro. Taste and adjust with more salt if needed.

9. 9

   Serve the chicken thighs with plenty of coconut green curry sauce, alongside the roasted cauliflower and warm cucumber. Finish with the toasted sesame seeds and extra cilantro on top.