Easy Thai-style Coconut Curry Chicken (Gluten-Free)

Celiac.com 09/14/2021 - If you're looking for an easy way to turn out a tasty gluten-free dish that make a special meal, coconut curries are a great way to go, and this Thai-style coconut curry chicken is an excellent choice. 

Ingredients:

• 4-6 boneless skinless chicken thighs
• 2 tablespoons coconut oil
• 1 small yellow onion, chopped
• 2 garlic cloves, chopped
• 1 small red bell pepper, thinly sliced
• 1 tablespoon fresh ginger, minced or grated
• ⅓ cup gluten-free Thai red curry paste
• 10 ounces full-fat coconut milk
• 1 tablespoons fish sauce
• 1 medium carrot, julienned
• 1 medium zucchini with skin, julienned
• 1 tablespoons fresh lime juice
• Himalayan salt and gluten-free ground black pepper
• ¼ cup chopped fresh herbs; cilantro, Thai basil and or mint (use any or all, as desired)

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Instructions:
Season chicken with salt and pepper

Heat coconut oil in a large pan over medium-high heat. 

Sear chicken for 2 minutes per side, starting with a skinless side. Transfer chicken to a plate and set aside

Reduce heat to medium-low, using the same skillet add onions, garlic, and bell peppers. 

Cook for 3 - 5 minutes while stirring, allowing the vegetables to soften. Add ginger and stir to combine

Add curry paste, coconut milk, fish sauce, carrots, zucchini and lime juice. 

Bring to boil, reduce heat to simmer and cover. Cook for 2 minutes

Return chicken to the skillet, cover and cook over medium heat for 2 - 3 more minutes or until the chicken is cooked through. 

The length of cooking time depends on the thickness of the chicken. 

Top with desired herbs and serve over steamed white rice.