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

30 minutes
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!