Go Back
–+ servings
Thai Braised Curry Chicken Paleo Primal Gourmet Whole30 Healthy Recipe Easy
Print Recipe

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.
Course: Main Course
Cuisine: Thai
Servings: 2 people

Ingredients

  • 5-6 bone-in, skin-on chicken legs (or bone-in, skin-on thighs) if using breast, cooking times will be different
  • 1 med-size sweet potato peeled and cubed
  • 6-8 asparagus stalks cut into 2” pieces
  • 4-5 bok choy cut in half, lengthwise
  • 2 lemongrass stalks cut in half, lengthwise
  • 2 cups full-fat coconut milk
  • 1 tbsp Thai green or red curry paste
  • 1 tbsp honey omit if Whole30
  • 1 tsp compliant fish sauce
  • 1 tbsp coconut oil
  • kosher salt
  • Freshly Cracked Black Pepper

Instructions

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