Prepared With

Boneless skinless Halal chicken breast fillets in packaging

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


  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.
  5. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.


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