Thai Chicken Curry

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

1. 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.
2. 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.
3. 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.
4. 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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