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Hello, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, green curry baked chicken breasts. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Heat the green curry paste over low heat in a splash of oil, then mix in the stock and coconut cream. Season with salt and cover with the lid. Remove from the oven, then turn the chicken breast-side up.
Green Curry Baked Chicken Breasts is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Green Curry Baked Chicken Breasts is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have green curry baked chicken breasts using 6 ingredients and 4 steps. Here is how you can achieve that.
Active ingredients of Green Curry Baked Chicken Breasts:
- Take 3/4 cup mayonnaise
- Take 2 tbsp Thai green curry paste
- Make ready 1/2 cup panko breadcrumbs
- Get 1 small handful cilantro, finely chopped
- Get 6 boneless, skinless chicken breast halves
- Prepare Zest from 1 lime
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. It's mild and rich, rather like Mughlai curry, a traditional Indian dish.
How To Make Green Curry Baked Chicken Breasts:
- 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.
Heat oil in a medium pot over medium. Add onion and salt and cook, stirring, until onion is. Add tomatoes, chicken broth, bay leaf, salt and pepper. Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
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