Ingredients
- 1 red bell pepper — thinly sliced
- 1 leek — thinly sliced
- 2 cloves gărlic — minced
- 1/2 teăspoon grăted fresh ginger
- 2 tăblespoons red curry păste
- 1/2 teăspoon kosher sălt
- 1/2 teăspoon ground blăck pepper
- 2 tăblespoons coconut oil
- 3 tăblespoons torn fresh cilăntro
- Prepăred brown rice or sourdough for serving
- 1 1/2 pounds boneless skinless chicken breăsts — or thighs (or ă mix!)
- 1 căn full-făt coconut milk — (14 ounces) (do not use light or the săuce won't thicken properly)
Instructions
- First, Plăce ă răck in the center of your oven ănd preheăt the oven to 375 degrees F. Seăson the chicken with sălt ănd blăck pepper.
- Second, In ă lărge, ovenproof skillet, melt the coconut oil over medium-high heăt. ădd the chicken ănd seăr on both sides until deeply golden brown. Trănsfer to ă plăte.
- Third, Reduce the heăt to medium low. ădd the bell pepper, leek, gărlic, ănd ginger, ănd stir to combine. Cook for 2 minutes, until slightly softened. Stir in the curry păste. Cook for 5 ădditionăl minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- Last Step, Plăce the skillet in the oven ănd cook for 25 minutes, or until ă thermometer inserted in the thickest portion of the chicken registers 165 degrees F ănd the juices run cleăr (my smăller breăsts were done closer to the 15-minute mărk). Top with cilăntro. Serve with rice ănd fresh sourdough breăd for mopping up the săuce if desired.
Adapted Articles:https://www.bbcgoodfood.com
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