Red Thai Chicken
/
Coconut Chicken Thai Curry
A flavorful and mild spicy chicken and vegetable thai curry recipe. Ready in under 30 minutes, and healthy too!
This is my family's current favorite meal, and trust me it will be yours too!
Notes: This recipe is meant to serve as a base recipe for the chicken and the sauce, so plan on adding in your favorite veggies. It works well with bok choy, cauliflower, carrots or red bell peppers.
Serve over rice, or cauliflower rice for a paleo version
Ingredients:
2 lbs Chicken Thighs (skinless, boneless)
1/4 cup Thai Red Curry Paste (divided)
1 tbsp Coconut Oil
1/2 cup Red Onion (finely diced)
2 cans Organic Coconut Milk (canned, full fat)
Red pepper flakes (if you like it spicy)
Directions:
Preheat your oven to 400 degrees F.
Salt and pepper the chicken and then rub with half of the Thai red curry paste.
Heat the coconut oil in a cast iron or oven safe skillet on the stovetop over medium heat. Saute the red onions in the remaining Thai red curry paste for about 3 to 5 minutes.
Add the chicken thighs to the skillet and sear for 3 minutes per side. Add the coconut milk and bring it to a simmer.
Add in your veggies.
Once the coconut milk is simmering, transfer the skillet to the oven and bake for 15 minutes.
Remove from the oven, divide the chicken onto plates and
