THAI CHICKEN CURRY

Here is a simple recipe for a delicious Thai Chicken Curry.

4 boneless chicken thighs, cut into bite-size pieces
½ t sea salt
½ t finely ground black pepper
2 T coconut oil, divided
1 red bell pepper, thinly sliced
1 small yellow onion, cut in half and thinly sliced
3 cloves garlic, minced or pressed
1 t grated fresh ginger
3 T red curry paste
1 T paprika
1 (14-oz) can full-fat coconut milk
Cilantro leaves, diced for garnish
Cooked Jasmine rice, for serving

Preheat oven to 375 degrees F.

Place the cut up the chicken into a bowl and season with salt and pepper.

In a large cast-iron skillet, melt half of the coconut oil over medium-high heat.
Add the chicken and cook until a deep golden brown on both sides. Transfer to a plate or platter and set aside.

Reduce the heat to medium and add the rest of the coconut.
Cook the bell pepper, onion, garlic, and ginger for about 3 minutes. 
Stir in the curry paste and paprika and cook another 2 to 3 minutes.
Slowly pour in the coconut milk while stirring to combine. 
Cook another minute and then stir in the reserved browned chicken.

Place skillet in the oven and cook for 20 minutes.

Sprinkle with cilantro leaves and serve over cooked jasmine rice.

Serves 4