Thai Coconut Chicken Curry
ChefLarissa MelkonianDifficultyBeginnerThai coconut curry is famous for a reason: it makes a delicious, creamy, satisfying meal and can be made with any combination of vegetables, meat, and seafood you want. This recipe uses chicken, bell pepper, and leek, but feel free to add mushrooms, spinach, green beans, eggplant, or anything else that strikes your fancy (just keep carbs in mind). Serve on its own or atop cauliflower rice or konjac noodles.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 420
- % Daily Value *
- Total Fat 24g37%
- Total Carbohydrate 9g3%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 41g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place a rack in the center of your oven and preheat the oven to 400°F, season the chicken with salt and black pepper as desired.
In a large, ovenproof skillet, melt the coconut oil over medium-high heat, add the chicken, and sear on both sides until deeply golden brown and transfer to a plate.
Reduce the heat to medium-low add the bell pepper, leek, garlic, and ginger, and stir to combine and cook for 2 minutes, until slightly softened.
Stir in the curry paste and cook for 5 additional minutes, stirring often.
Slowly pour in the coconut milk while stirring to combine then return the reserved chicken to the skillet.
Place the skillet in the oven and cook for 25 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165°F and the juices run clear.
Garnish with cilantro and enjoy!
Ingredients
Ingredients
Directions
Directions
Place a rack in the center of your oven and preheat the oven to 400°F, season the chicken with salt and black pepper as desired.
In a large, ovenproof skillet, melt the coconut oil over medium-high heat, add the chicken, and sear on both sides until deeply golden brown and transfer to a plate.
Reduce the heat to medium-low add the bell pepper, leek, garlic, and ginger, and stir to combine and cook for 2 minutes, until slightly softened.
Stir in the curry paste and cook for 5 additional minutes, stirring often.
Slowly pour in the coconut milk while stirring to combine then return the reserved chicken to the skillet.
Place the skillet in the oven and cook for 25 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165°F and the juices run clear.
Garnish with cilantro and enjoy!
