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.
Servings
2-3people
Servings
2-3people
Ingredients
Instructions
  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.