Red Curry Chicken


I was in the mood for Thai so I whipped this up.

2 lb bone in chicken thighs
1 can full fat coconut milk
3 T red curry paste
1 onion sliced
1 red pepper sliced
1 green pepper sliced
16 oz coleslaw mix (without the sauce, duh. I just didn’t feel like slicing a cabbage)
Salt and pepper
Olive oil

Heat olive oil in a ginormous pan over medium high heat. Season chicken with salt and pepper. Add chicken to the pan and brown on both sides. While the chicken is hanging out, mix the coconut milk and curry paste until there’s no lumps. Add veggies to the pan and pour the curry mix all over it and mix it around to make sure everything gets some sauce love. Turn heat to low, cover and let it simmer for 45 minutes. Check it every 15 min or so to mix it up a little.


About wahoowa96

I am a low carb fan and have been for over a year now. Before I discovered this way of eating, I was pre-diabetic, had off the charts cholesterol and high blood pressure. With no meds, all of that stuff is normal now. Thank you so much, Dr. Atkins, for showing me such a wonderful way of eating that is delicious, satisfying and healthy! Even if you don't struggle with your weight, I highly recommend you taking on the low carb way of life. The health benefits to doing so are legion! I have a beautiful wife and two of the most adorable children a dad could ask for.
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