Thai Coconut Red Curry Chicken Thighs with Bok Choy - Paleo, Gluten-Free, Keto, Low Carb
Calories 1340kcal
Ingredients
- 1 tablespoon coconut oil
- 8 chicken thighs (boneless and skinless)
- 1/2 onions (medium
- 3 cloves garlic (boneless and skinless)
- 2 cans coconut milk
- 2 tablespoons Thai red curry paste
- 1/2 cup chicken stock
- 1/4 cup lime juice
- 4 cups baby bok choy (boneless and skinless)
- 1 green pepper (boneless and skinless)
Instructions
- Heat a pan over high heat.
- Add half of the coconut oil.
- Once it's melted, add the chicken thighs.
- Cook for 3 minutes, flip and cook for another 3 minutes.
- Remove from heat and set the chicken aside on a plate.
- Add the other half of the coconut oil to the pan.
- Add the onion and saute for 2 minutes.
- Add the garlic and saute for 1 minute.
- Add the green pepper and saute for 2 minutes.
- Add the coconut milk, broth, lime juice and curry paste.
- Add the chicken and cover, cooking for about 8 minutes.
- Add the bok choy to the pan and cover again, steaming until the stalks are tender but still crisp (about 5 minutes).
- Serve over cauliflower rice.
- Enjoy!
Originally posted 2019-02-20 18:45:40.
