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Thai Chicken Curry

It’s one of those special recipes we all want and need more of in our lives: a healthy, one-pan dinner that’s dead simple to prepare yet so outrageously tasty, it will leave you wowed by your own kitchen prowess. Ready in about 45 minutes (more than half of which is hands off) this Thai coconut curry recipe is fast enough for a weeknight but special enough for company.

Yes, yes, I realize Thai food purists will (correctly) point out that authentic Thai curry has many more things added to it than this recipe does. For our purposes, I love that this easy version of Thai Chicken Curry can quickly come to life in your kitchen, no access to specialty ingredients required.

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Thai Chicken Curry

yield: 4 SERVINGS

prep time:

10 MINS

cook time:

40 MINS

total time:

50 MINS

Easy ONE PAN Thai Chicken Curry with Coconut Milk recipe. Filled with authentic red Thai curry flavor, not too spicy, and the coconut milk sauce is to die for! Serve with rice for a fast, healthy weeknight dinner.

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 torn fresh cilantro
•  Prepared brown rice or sourdough for serving

Instructions

1. Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
2. 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. Transfer to a plate.
3. 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.
4. 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 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark). Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.

Recipe Notes

• Store leftovers in the refrigerator for up to 4 days.

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