6 Servings 20 Minutes
2 lb 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 cup Organic Coconut Milk (canned, full fat)
Preheat your oven to 400ºF (204ºC).
Rub the chicken thighs with half of the Thai red curry paste.
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.
Add the chicken thighs to the skillet and sear for 3 minutes per side. Add the coconut milk and bring it to a simmer.
Once the coconut milk is simmering, transfer the skillet to the oven and bake for 15 minutes.
Remove from the oven, divide the chicken onto plates and enjoy!
Nutrition per serving
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.