Skillet Thai Chicken Coconut Curry

• Gluten free
• Paleo

• Meat

  • 6 Chicken thighs or breasts

• Produce

  • 3 cloves Garlic
  • 1 tsp Ginger, fresh
  • 3 Green onions
  • 1 Lime
  • 1/2 Yellow onion

• Canned Goods

  • 1 16 oz light coconut milk, light
  • 1 tbsp Thai curry paste, red

• Baking & Spices

  • 1 Red pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 Coconut flakes

Found on laughingspatula.com

Description

Ingredients

• 6 Chicken thighs or breasts
• 2 tablespoons olive oil
• 1 16 oz light coconut milk
• 1 red pepper, sliced
• ½ yellow onion, halted and sliced
• 3 green onions, chopped
• 1 tablespoon red thai curry paste (adjust to your taste)
• 1 teaspoon fresh grated ginger
• 3 cloves of garlic, chopped
• 1 lime, quartered
• Coconut flakes for garnish (optional)
• Serve over rice or cauliflower rice if desired.

Directions

• Wash and trim excess fat from chicken. Pat dry with paper towels. (this will help the chicken brown)
• Heat large skillet on medium high heat.
• Add one tablespoon of olive oil.
• Brown chicken 2-3 minutes on each side. Remove to plate and keep warm.
• Add additional tablespoon of olive oil.
• Saute green peppers, yellow onion and half of chopped green onion. (saving additional green onion for garnish). Cook for about 2-3 minutes.
• Add ginger and garlic. Cook an additional 2-3 minutes.
• Add coconut milk and chili paste. Squeeze of half lime. Salt and pepper to taste.
• Add chicken back to pan and continue to simmer until chicken is cooked through with an internal temp of 165 degrees. 25-30 minutes for bone in chicken thighs. 12-15 for chicken breasts
• Top with remaining lime wedges and onion for garnish.
• Serve over rice if desired.