Red Curry Chicken Tacos

 

Serves 3 to 4

Ingredients

For the pickled onion 

  • 1 red onion
  • 1 cup white vinegar
  • 1 cup filtered water
  • 1 teaspoon sugar
  • ½ teaspoon sea salt

For the chicken

  • 1 pound of boneless, skinless chicken breast
  • Olive oil
  • Sea salt and black pepper

For the red curry sauce

  • 1 teaspoon avocado oil
  • 2 tablespoons Thai & True Red Curry Paste
  • 2 garlic cloves, grated
  • 1½ tsp soy sauce
  • 2 tsp agave or maple syrup
  • ⅓ cup coconut milk

For serving

  • Flour, corn, or grain-free tortillas
  • Fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. First, prepare the pickled onion. Peel and slice the red onion in half from root to tip, then slice the onion into very thin half-moons. Place the onion slices in a jar.
  2. Combine the white vinegar, filtered water, sugar, and sea salt in a small saucepan over medium-low heat. Stir occasionally until the sugar and salt dissolve. Turn off the heat. 
  3. Once the pickling liquid has cooled slightly, pour it over the onion slices. Allow it to cool to room temperature before covering and storing in the refrigerator. The pickled onion is best prepped the night before, but will still taste delicious after an hour or so in the fridge.
  4. Preheat your oven to 425F degrees. Line a baking sheet with parchment paper or a silicone baking mat and place the chicken breasts on top. Drizzle the chicken with olive oil and season with salt and black pepper. 
  5. Roast the chicken for 15 to 20 minutes, until the internal temperature reaches 165F degrees. Transfer the cooked chicken to a cutting board and shred with two forks. 
  6. Warm the avocado oil in a large sauté pan over medium heat. Add the Thai & True Red Curry Paste, garlic, soy sauce, and maple syrup. Stir to combine and allow the flavors to infuse for 2 to 3 minutes. Pour in the coconut milk and bring to a gentle simmer.
  7. Transfer the shredded chicken to the pan and stir; the chicken should soak up almost all of the sauce. Continue to stir until the chicken is heated through. 
  8. Warm your tortillas if desired. Divide the chicken between the tortillas and top with pickled onion and fresh cilantro. Serve with lime wedges.
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