Red Thai Coconut Curry Chicken

Ingredients

2 lbs Chicken Thighs (skinless, boneless)

1/4 cup Thai Red Curry Paste (divided)

1 tbsp Coconut Oil

1/2 cup Red Onion (finely diced)

1 1/4 cups Canned Coconut Milk (full fat)

Directions

1. Preheat your oven to 400°F (204°C)

2. Rub the chicken thighs with half of the Thai red curry paste.

3. Heat the coconut oil in a cast iron or oven safe skillet on the stovetop over medium heat. Saute the red onions in the remaining Thai red curry paste for about 3 to 5 minutes.

4. Add the chicken thighs to the skillet and sear for 3 minutes per side. Add the coconut milk and bring it to a simmer.

5. Once the coconut milk is simmering, transfer the skillet to the oven and bake for 15 minutes.

6. Remove from the oven, divide the chicken onto plates and enjoy!

Notes

• Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.

• Optional Garnishes: Sea salt, pepper, lime juice and/or chopped cilantro.

• Serve it With: Rice, quinoa or cauliflower rice.

• Add Veggies: Serve it with wilted kale, roasted asparagus or green peas.