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.
  1. Preheat oven to 400F.
  2. Rinse and pat chicken very dry with paper towel. Season both sides with a pinch each of kosher salt and black pepper.
  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.
  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.
  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.
  6. Garnish with fresh coriander, Thai basil, hot chilies, and lime wedges and serve with sliced cucumbers.