Thai Coconut Red Curry Chicken Thighs with Bok Choy – Paleo, Gluten-Free, Keto, Low Carb

Thai Coconut Red Curry Chicken Thighs with Bok Choy - Paleo, Gluten-Free, Keto, Low Carb

Ingredients

• 1 tbsp coconut oil
• 8 chicken thighs ((boneless and skinless))
• 1/2 ingredient (medium)
• 3 clove garlic ((boneless and skinless))
• 2 can coconut milk
• 2 tbsp Thai red curry paste
• 1/2 cup chicken stock
• 1/4 cup lime juice
• 4 cup baby bok choy ((boneless and skinless))
• 1 green pepper ((boneless and skinless))

Instructions

1. Heat a pan over high heat.
2. Add half of the coconut oil.
3. Once it's melted, add the chicken thighs.
4. Cook for 3 minutes, flip and cook for another 3 minutes.
5. Remove from heat and set the chicken aside on a plate.
6. Add the other half of the coconut oil to the pan.
7. Add the onion and saute for 2 minutes.
8. Add the garlic and saute for 1 minute.
9. Add the green pepper and saute for 2 minutes.
10. Add the coconut milk, broth, lime juice and curry paste.
11. Add the chicken and cover, cooking for about 8 minutes.
12. Add the bok choy to the pan and cover again, steaming until the stalks are tender but still crisp (about 5 minutes).
13. Serve over cauliflower rice.
14. Enjoy!