Curry

 

Thai Chicken Curry

4.72 from 94 votes
This easy Thai chicken curry uses simple ingredients and fast prep to create a one pan Thai curry meal with oodles of flavor!
PREP:10minutes 
COOK:40minutes 
TOTAL:50minutes 
SERVINGS:  servings

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

Instructions
 

  • Place a rack in the center of your oven and preheat the oven to 375°F. Season the chicken with salt and black pepper.
  • 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.
  • 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.
  • 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.
  • 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.)
  • Top with cilantro. Serve with rice, spooning lots of the yummy curry coconut milk sauce over the top.

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