Thai Chicken Curry
This easy Thai chicken curry uses simple ingredients and fast prep to create a one pan Thai curry meal with oodles of flavor!
Foto: Well Plated
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (or thighs, or a mix!)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons coconut oil
- 1 red bell pepper (thinly sliced)
- 1 leek (thinly sliced)
- 2 cloves garlic (minced)
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk ((14 ounces) (do not use light, or the sauce won't thicken properly))
- 3 tablespoons fresh cilantro (torn)
- Prepared brown rice (for serving)
Steps
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Place a rack in the center of your oven and preheat the oven to 375°F. Season the chicken with salt and black pepper.
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Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
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Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
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Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
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Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165°F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
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Top with cilantro. Serve with rice, spooning lots of the yummy curry coconut milk sauce over the top.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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