How to Make Thai Coconut Chicken

Ingredients

• 2 tablespoons MCT oil or extra-virgin olive oil, divided
• 2 cups thinly sliced napa cabbage
• ¼ teaspoon fine sea salt, plus more for the chicken
• 1 pound boneless, skinless chicken breasts, cut into 2-inch pieces
• 3 shallots, diced
• 3 tablespoons red curry paste
• 1½ cups chicken bone broth, homemade or store-bought
• 1 (13½-ounce) can full-fat coconut milk
• ¼ cup fresh cilantro leaves, chopped, plus more for garnish
• 2 green onions, cut into ½-inch pieces, plus more for garnish
• 1 lime juice

1. Heat 1 tablespoon of the oil in a cast-iron skillet over medium heat. Add the thinly sliced cabbage and sauté until wilted, about 3 minutes. Season with the salt and set aside in a bowl.
2. Place the same skillet back over medium heat and add the remaining tablespoon of oil. Sprinkle salt all over the chicken pieces and sauté them in the skillet for 4 to 5 minutes, until seared on all sides. They do not need to be cooked through; they will finish cooking in the broth.
3. Add the shallots to the skillet and sauté until tender, about 2 minutes. Reduce the heat to low. Whisk in the curry paste, broth, and coconut milk. Simmer, uncovered, for 20 to 40 minutes, or until the broth has reduced a bit. The longer you simmer it, the thicker the sauce will be.
4. Once the chicken is cooked through, add the sautéed cabbage and cook for about a minute to heat through. Stir in the cilantro, green onions, and lime juice. Immediately remove from the heat and transfer to serving bowls. Garnish each bowl with additional sliced green onions and cilantro leaves.
5. Store extras in an airtight container in the fridge for up to 4 days or in the freezer for up to a month. Reheat in a skillet over medium heat until warmed.