Chicken in coconut kaffir lime curry with toasted cauliflower rice and sesame green beans

Instructions

1. 1

   1. Season the chicken with 4 g (3/4 tsp) salt and the black pepper. Let it rest for 10 minutes while you prepare the vegetables.

2. 2

   2. Heat a large skillet or wide Dutch oven over medium-high heat and add 15 ml (1 tbsp) avocado oil. Brown the chicken for 3-4 minutes per side until nicely colored. Transfer to a plate; it does not need to be fully cooked at this stage.

3. 3

   3. In the same skillet, reduce to medium heat and add the onion. Cook for 3 minutes until softened. Add the garlic, ginger, and mild yellow curry paste; cook for 1 minute, stirring so the paste lightly toasts without burning.

4. 4

   4. Add the kaffir lime leaves, coconut milk, chicken broth, fish sauce, lime zest, and 15 ml (1 tbsp) lime juice. Stir well, scraping the bottom to combine the flavors.

5. 5

   5. Return the chicken and any juices to the skillet. Cook over medium-low heat for 12-15 minutes, partially covered, until the sauce thickens slightly and the chicken reaches a safe internal temperature of 74°C / 165°F.

6. 6

   6. Meanwhile, preheat the oven to 220°C / 425°F. Spread the cauliflower rice on a large sheet pan, toss with 15 ml (1 tbsp) avocado oil and 2 g (1/4 tsp) salt, and arrange in an even layer. Roast for 12-15 minutes, stirring once halfway through, until tender with lightly toasted edges.

7. 7

   7. Heat a medium skillet over medium-high heat. Add the sesame oil and green beans. Sauté for 4-5 minutes until bright green and tender-crisp. Add the sesame seeds and toss for 30 seconds more.

8. 8

   8. Taste the chicken sauce and adjust with the remaining lime juice if you want more brightness. Remove the kaffir lime leaves if you prefer a cleaner texture. Add half of the cilantro and stir gently.

9. 9

   9. Serve a base of toasted cauliflower rice, top with the chicken and plenty of sauce, and add the sesame green beans on the side. Finish with the scallions and remaining cilantro.