Thai Chicken Curry

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 tsp 1/2 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  2 tbsp Coconut oil
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  1 Bell Pepper(119g)
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  1 Leek(89g)
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  2 Garlic(6g)
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  0.5 tsp Ginger, Fresh Root
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  2 tbsp Thai red curry paste
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  14 oz Coconut Milk, Full-Fat, Canned
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  3 tbsp Cilantro, Fresh
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  Rice, Brown, Long-Grain

Instructions

1. 1Cook the brown rice according to package directions in a separate pot. Once cooked, divide evenly into 4 airtight containers.
2. 2Pat the chicken dry and season with salt and black pepper on both sides.
3. 3Melt the coconut oil over medium-high heat in a large skillet. Add the chicken and sear for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
4. 4Reduce heat to medium-low. Add the diced bell pepper, sliced leek, minced garlic, and grated ginger. Cook for 2–3 minutes, stirring occasionally, until the vegetables are slightly softened.
5. 5Stir in the Thai red curry paste and cook for 2–3 minutes over medium heat, stirring constantly, until fragrant and darkened slightly.
6. 6Slowly pour in the coconut milk while stirring continuously to combine. Return the cooked chicken to the skillet and nestled it into the sauce. Simmer over medium heat for 10–12 minutes until the sauce thickens slightly and the chicken is heated through.
7. 7Remove from heat and top with fresh cilantro. Divide the curry evenly into 4 airtight containers while hot, spooning plenty of sauce over each portion.
8. 8Store in the refrigerator for up to 4 days. Serve with the cooked brown rice.