Thai Basil Coconut Curry Chicken
Serves 410 mins prep20 mins cook
A creamy and flavorful Thai Basil Coconut Curry Chicken that's dairy-free and Paleo-friendly. This recipe is perfect for dinner and can be made in about 30 minutes, even for picky eaters. The chicken thighs are broiled to get them crispy, and the dish is packed with vibrant flavors from coconut milk, curry powder, and fresh basil.
0 servings
What you need
Instructions
1: Heat broiler to high. Season chicken thighs with salt and pepper and place skin side down on a baking sheet. Broil for 4 minutes, then flip and broil for 6-7 minutes until skin is crispy. Remove from oven and set aside. 2: Heat olive oil over medium high. Add chopped red bell pepper and chopped carrot; sauté for 3-4 minutes. Add minced garlic and sauté for another minute. 3: Add full fat coconut milk, chicken broth, juice from half lime, coconut aminos, fish sauce, yellow curry powder, fresh minced ginger, coconut sugar, and Thai basil. Bring to a boil, then reduce heat and cook for 5-7 minutes until slightly reduced. 4: Add chicken and cook for another 7-10 minutes.View original recipe