2 large boneless, skinless, chicken breasts
2 Tbsp. grapeseed or vegetable oil
Salt and pepper
2 Tbsp. curry paste (green, red, or yellow)
1 (14oz) can unsweetened coconut milk
2 Tbsp. fish sauce
1 Tbsp. palm or brown sugar
2 Tbsp. fresh lime juice, or wedges for serving
Preheat your oven to 325 degrees Fahrenheit.
Cut the chicken breasts in half. Heat oil over medium-high in a Dutch oven. Dust chicken with salt and pepper, then brown 1-2 minutes per side in the oil, working in batches. Set chicken aside.
Add curry paste to the Dutch oven, then use a wooden spoon to break up large pieces and work the paste into the hot oil. Once combined, add the coconut milk and use the wooden spoon to release any browned pieces of chicken stuck to the pot. Stir in the fish sauce and sugar.
Cover the Dutch oven and place in the oven. Bake for 45-55 minutes, or until chicken is cooked through and no longer pink.
Stir in the lime juice and serve with rice, noodles, or naan.