Braised Thai Curry Chicken - Paleo

This Braised Thai Curry Chicken requires one pan, around 40 minutes and only a few ingredients. It's perfect for a busy weeknight supper or Sunday lunch. Note: the curry may separate after braising in the oven. If this happens, don't fret. Simply stir in an additional 2-3 tbsp coconut milk and it should return to a creamy consistency. If not, it is still edible and delicious despite its appearance.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F.

Step 2

Rinse and pat chicken very dry with paper towel. Season both sides with a pinch each of kosher salt and black pepper.

Step 3

Gradually preheat 10-12” cast-iron skillet over med heat. Melt coconut oil and add chicken. Cook chicken, undisturbed, until golden brown (approx. 8-10 min). Flip and cook additional 4 minutes. Transfer browned chicken to plate or bowl and set aside momentarily.

Step 4

Leave rendered fat in skillet and add curry paste. Cook 45 seconds over med heat, stirring constantly. Add ½ cup coconut milk and stir until paste is combined and no longer clumpy. Add remaining coconut milk, honey and fish sauce - stir to combine. Taste for seasoning and adjust savory or sweet flavours as desired.

Step 5

Add sweet potato and lemongrass and bring curry to a boil. Return browned chicken to skillet along with asparagus and bok choy. Transfer skillet to preheated oven and cook 12-15min or until internal temperature of chicken reads 185F on digital meat thermometer.

Step 6

Garnish with fresh coriander, Thai basil, hot chilies, and lime wedges and serve with sliced cucumbers.

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