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Thai Chicken Curry

Well Plated by Erin
  • 50 minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

boneless, skinless chicken breasts or thighs (or a mix!)

1/2 tsp

kosher salt

1/2 tsp

ground black pepper

2 tbsp

coconut oil

1

red bell pepper, thinly sliced

1

leek, thinly sliced

2 cloves

garlic, minced

1/2 tsp

grated fresh ginger

2 tbsp

red curry paste

1 14 ounce can

full-fat coconut milk (do not use light or the sauce won’t thicken properly)

3 tbsp

torn fresh cilantro

Prepared brown rice or sourdough for serving