This dish is one that I have adapted personally! It is close to a Penang curry, but not quite. You can choose to make this dish spicier by adding a few chillies to the blender, but I am a lightweight, and am usually cooking for the whole family so I keep it mild. The best thing about this dish is that it is very quick, and easy to prepare. There is no chopping, and it usually takes me less than 5 minutes to throw everything into the blender, and get it in the oven.
Preheat oven to 375 degrees!
In a Blender combine:
1/4 Onion or 2-3 Shallots
1 small thumb sized piece of Galangal or Ginger
3 cloves Garlic
3 tsp ground Coriander
1/2 tsp whole Cumin seed
1 tsp Cinnamon
2 tsp Paprika
1 tsp Brown sugar
1-2 Kaffir lime leaves if possible
2 TBSP Fish sauce
1 TBSP Soy sauce
2 TBSP Lime juice
2 TBSP Tomato paste
1 Can Coconut milk (not Goya brand, that stuff is horrible)
Blend until there are no lumps, and consistency is smooth, and runny.
Place approximately 4 chicken breasts in a casserole dish, and pour blended curry sauce over the chicken making sure to coat it well. There should be plenty. Cover the dish with a lid or foil, and bake for 30-40 minutes. Most recipes will call for 40 minutes, but I have found with chicken breasts it does not take that long. You can also choose to add vegetables into the dish for the last 15 minutes of cooking. Good veggie choices for Thai curry are green beans, red peppers, Basil, carrots, and zucchini.
Once the chicken is fully cooked it will be moist, and well marinated in the sauce.
Serve on a bed of your favourite rice, and enjoy!
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