Thai Chicken Curry
Ingredients
The chicken
-
1 ½
pounds
boneless skinless chicken breasts or thighs
-
½
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
2
tablespoons
coconut oil
The vegetables and aromatics
-
1
medium
red bell pepper, thinly sliced
-
1
medium
leek, thinly sliced
-
2
cloves
garlic, minced
-
½
teaspoon
grated fresh ginger
The sauce
-
2
tablespoons
red curry paste
-
1
can
full-fat coconut milk (14 ounces)
For garnish and serving
-
3
tablespoons
fresh cilantro, torn
-
to serve
as needed
prepared brown rice
Instructions
- Preheat the oven to 375°F and season the chicken with salt and black pepper.
- Melt the coconut oil in a large, ovenproof skillet over medium-high heat and sear the chicken until golden brown.
- Transfer the chicken to a plate and reduce the heat to medium-low.
- Add the bell pepper, leek, garlic, and ginger to the skillet and cook for 2 minutes until softened.
- Stir in the curry paste and cook for an additional 5 minutes, stirring often.
- Slowly pour in the coconut milk while stirring to combine.
- Return the chicken to the skillet and bake in the oven for 25 minutes until fully cooked.
- Garnish with cilantro and serve with rice.
Nutrition Facts (estimated)
Servings
4
Calories
473
Total fat
32g
Total carbohydrates
9g
Total protein
39g
Sodium
20mg
Cholesterol
109mg
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