YIELD: 4 Servings PREP TIME: 10 mins COOK TIME: 40 mins TOTAL TIME: 50 mins
1 1/2 pounds boneless skinless chicken breasts — or thighs (or a mix!)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons coconut oil
1 red bell pepper — thinly sliced
1 leek — thinly sliced
2 cloves garlic — minced
2 tablespoon freshZen Ginger Scallion pesto
2 tablespoons red curry paste
1 can full-fat coconut milk — (14 ounces) (do not use light or the sauce won't thicken properly)
3 tablespoons torn fresh cilantro
Prepared brown rice or sourdough for serving
Place a rack in the center of your oven and preheat the oven to 375 degrees F.
Season the chicken with salt and black pepper.
In a large, ovenproof skillet, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
Reduce the heat to medium low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened. Stir in the curry paste.
Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
Place the skillet in the oven and cook for 25 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark).
Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.