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Hello Mom, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, green curry baked chicken breasts. One of my favorites. For mine, I’m gonna 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 in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Green Curry Baked Chicken Breasts is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook green curry baked chicken breasts using 6 ingredients and 4 steps. Here is how you cook it.
Active ingredients of Green Curry Baked Chicken Breasts:
- Make ready 3/4 cup mayonnaise
- Make ready 2 tbsp Thai green curry paste
- Prepare 1/2 cup panko breadcrumbs
- Make ready 1 small handful cilantro, finely chopped
- Get 6 boneless, skinless chicken breast halves
- Make ready 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.
This Is 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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