Kelly Kruger Instagram – HERE!👇🏻 RED CURRY COCONUT CHICKEN AND HIGH PROTEIN RICE! 🍚 We have eaten this 3 times in the last week and a half!!! I just did a live over on TT making this for a 3rd time. It’s so so good if you love a creamy Thai inspired chicken and rice. If you don’t, omit the red curry paste and add Parmesan! 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces – 1 can (13.5 oz) coconut milk – 2-3 tablespoons red curry paste use less if u want less spice I do a tsp when the kids eat it. – Salt, pepper, onion powder, garlic powder to taste – 1 onion, chopped – 3 cloves garlic, minced – 2 tablespoons avocado oil – 2 cups jasmine rice – 4 cups bone broth – Fresh cilantro and lime wedges for garnish Instructions: 1. In a large bowl, season the chicken pieces with salt, pepper, onion powder, and garlic powder. Set aside. 2. In a large skillet or pot, heat the avocado oil over medium heat. Add the chopped onions and minced garlic, sauté until fragrant and translucent. 3. Add the seasoned chicken pieces to the skillet and cook until browned on all sides. 4. Stir in the red curry paste and cook for another minute to release its flavors. 5. Pour in the coconut milk, stir well, and bring to a simmer. Let it simmer for about 15-20 minutes until the chicken is cooked through and the sauce has thickened. 6. Meanwhile, rinse the jasmine rice under cold water until the water runs clear. In a separate pot, combine the rinsed rice and bone broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed. 7. To serve, spoon a generous portion of rice onto each plate. Top with the red curry coconut chicken and sauce. Garnish with fresh cilantro and lime wedges. #chicken #whatsfordinner #coconut #eeeeats #comfortfood #glutenfreefood #glutenfreerecipes #feedfeed #buzzfeedfood #recipeshare