Thai Red Curry Coconut Chicken Breasts

These chicken breasts are tender and bursting with flavour. The Thai red curry paste gives an aromatic, vibrant kick, while the coconut cream tones down the spice and keeps the chicken succulent and tender. Cooking the chicken breasts in the oven allows them to cook through without getting burnt and rubbery on the outside.

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Ingredients

• 2 large chicken breasts

• 1 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp red curry paste

• 1/2 tsp lemongrass paste

• 1 tsp fresh ginger (diced)

• 1 tsp coconut sugar

• 1 tbsp soy sauce

• 1 tsp fish sauce

• 400ml coconut cream

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Method

1. Preheat the oven to 180 degrees Celsius.

2. Heat a stainless steel pan to high heat and drizzle in the olive oil. Season the chicken breasts with salt and pepper and massage to evenly coat them, then fry for about 2 minutes on each side until golden brown.

3. Add the red curry paste, lemongrass paste, ginger, coconut sugar, soy sauce, fish sauce, and coconut cream to the pan and mix well. Use a spoon to coat the chicken breasts with the coconut cream sauce.

4. Place the pan in the oven and cook the chicken for about 18-25 minutes (this will depend on the size of your chicken breasts, so check them often to see when they are ready).

5. Once fully cooked, take the pan out of the oven and allow it to cool for 5 minutes before slicing the chicken into pieces.

6. Serve with rice, bok choy, pickled carrots, and a cucumber pepper salad. Enjoy!