Preheat oven to 400°F.

Heat ghee in a cast iron pan or oven safe pan over medium-high heat.

Season chicken with salt and pepper.

Place chicken skin side down in pan, sear until golden brown (4-5 minutes), flip chicken and cook for an additional 5 minutes.

Remove chicken after each side has been seared (does not need to be cooked through). Drain excess fat.

Lower heat to medium, add ginger, and minced garlic.

Cook until fragrant then add curry paste. Continue cooking for another 5 minutes mixing the curry paste around.

Add coconut milk, fish sauce, and lime juice to pan. Mix until combined with curry paste, add chopped potatoes, lower heat to low and simmer for about 10 minutes.

Add chicken back into pan skin side up, simmer for another 10 minutes.

Place pan in the oven for 20-25 minutes or until chicken is cooked through.

Garnish with cilantro, lime wedges and serve over cauliflower rice.