Thai Chicken With Coconut Curry
- 1 1/2pounds Crescent Foods boneless skinless chicken breasts
- 1/2teaspoon kosher salt
- 1/2teaspoon ground black pepper
- 2tablespoons coconut oil
- 1red bell pepper thinly sliced
- 1leek thinly sliced
- 2cloves garlic minced
- 1/2teaspoon grated fresh ginger
- 2tablespoons red curry paste
- 1can full-fat coconut milk (14 ounces) (do not use light or the sauce won’t thicken properly)
- 3tablespoons torn fresh cilantro
- Prepared brown rice or sourdough for serving
- 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.
- 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.
- 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 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.