Thai chicken coconut curry

Ingredients

• 1/2 pounds boneless skinless chicken breasts
• 1/2 teaspoon genuine salt
• 1/2 teaspoon ground dark pepper
• 2 tablespoons coconut oil
• 1 red ringer pepper daintily cut
• 1 leek meagerly cut
• 2 cloves garlic minced
• 1/2 teaspoon ground new ginger
• 2 tablespoons red curry glue
• 1 can full-fat coconut milk (14 ounces)

Method:

Step 1: Place a rack in the center point of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and dark pepper.

Step 2: In a large, ovenproof skillet, soften the coconut oil over medium-high flame. Include the chicken and scorch the two sides until brilliant golden brown. Transfer to a plate.

Step 3: Lessen the flame to medium low. Include the bell pepper, leek, garlic, and ginger, and whisk to combine. . Cook for 2 minutes, until somewhat mollified.

Step 4: Mix in the curry paste. Cook for 5 extra minutes, blending regularly.

Step 5: Gradually pour in the coconut milk while mixing to combine. Return the placed chicken to the skillet for coating.

Step 6: Place the skillet in the oven and cook for 25 minutes, or until chicken registers 165 degrees F and the juices run out clear.

Step 7: Garnish with cilantro evenly and serve it immediately with rice.

Cooking Note : Refrigerate the leftover for up to 4 days.