Thai Chicken Curry
A flavorful and spicy Thai-inspired dish made with marinated chicken, roasted vegetables, and a rich curry sauce.
Ingredients
- ●1 pound boneless, skinless chicken breastcut into bite-sized pieces
- ●1 red bell pepperseeded and sliced
- ●1 red onionthinly sliced
- ●2 tablespoons Thai red curry paste
- ●2 tablespoons coconut oil
- ●1 tablespoon fish sauce
- ●1 tablespoon sugar
- ●1 cup chicken broth
- ●1/4 cup roasted cashews
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss the sliced red bell pepper and red onion with 1 tablespoon of coconut oil, salt, and pepper on a baking sheet.
- 3
Roast in the oven for 20-25 minutes, or until tender.
- 4
In a large pan, heat 1 tablespoon of coconut oil over medium-high heat.
- 5
Add the chicken to the pan and cook until browned, about 5-7 minutes. Remove from heat and set aside.
- 6
In the same pan, add the remaining 1 tablespoon of coconut oil, Thai red curry paste, fish sauce, and sugar.
- 7
Cook for 1-2 minutes, stirring constantly, until the curry paste is fragrant.
- 8
Add the chicken broth to the pan and bring to a simmer.
- 9
Return the chicken to the pan and cook until the chicken is cooked through and the sauce has thickened.
- 10
Stir in the roasted cashews and cooked red bell pepper and red onion.
- 11
Season with salt and pepper to taste.
- 12
Serve hot over steamed rice or noodles.