RED THAI CURRY WITH BOK CHOI & MUSHROOMS

 

PREP TIME: 15 MIN

COOK TIME: 30 MIN

TOTAL TIME: 45 MIN


INGREDIENTS

  • 1 or 2 TBSP Red Thai Curry Paste
  • 1 Can coconut milk
  • 4 Chicken breasts bone in skin on
  • Salt & Pepper
  • 1 TBSP coconut oil
  • 2 bunches of baby broccoli, cooked in saltwater for 2 minutes
  • Steamed Jasmine Rice
  • Fried Garlic and Basil leaves for garnish

INSTRUCTIONS

  1. Heat your oven to 425 F.
  2. Heat an iron skillet over medium high heat.
  3. Season the Chicken with S&P
  4. Sear the chicken skin side down and put the skillet in the oven, turn chicken over after 15 minutes and cook for another 10 minutes or until done.
  5. Meanwhile make the Curry; Combine the paste and the coconut milk, stir and simmer.
  6. Add the broccoli to the chicken skillet 5 minutes before the chicken is done, in order to heat broccoli through.
  7. Let the chicken rest for 10 minutes before slicing off the bone and plating.
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