Green Curry Baked Chicken Breasts. These baked curried chicken breasts are super easy and flavorful. Serve them over hot cooked rice with some peas drizzled with a bit of honey for an excellent meal. The sauce for this recipe is just excellent.
Brush chicken with some of the sauce.
It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder.
Blend that together in a food processor until it forms a thick sauce, then.
You can have Green Curry Baked Chicken Breasts using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Green Curry Baked Chicken Breasts
- It's 3/4 cup of mayonnaise.
- Prepare 2 tbsp of Thai green curry paste.
- It's 1/2 cup of panko breadcrumbs.
- You need 1 of small handful cilantro, finely chopped.
- It's 6 of boneless, skinless chicken breast halves.
- You need of Zest from 1 lime.
Heat a medium skillet over medium heat. Add a splash of the coconut milk, stirring until it forms a paste. Add the diced chicken to the skillet and cook until done. Add the garlic, ginger, and coriander and cook until fragrant.
Green Curry Baked Chicken Breasts instructions
- Preheat your oven to 425 F..
- In one bowl, stir together the mayonnaise and curry paste until combined. In another bowl, stir together the breadcrumbs, cilantro and a pinch of salt with a small drizzle of vegetable oil..
- Season both sides of the chicken breasts with salt and pepper and space them out on a foil-lined baking sheet. Spread the mayo mixture over the tops of the breasts, then sprinkle the breadcrumb mixture over that. Bake the breasts in the oven for 25 minutes..
- Remove the breasts from the oven and sprinkle on the lime zest. Let rest for 5 minutes, then serve with a nice heap of steamed rice..
Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and reduce the heat. Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil. Add the bamboo shoots, kaffir lime leaves, and red chilies.