Thai Red Curry Chicken (2)

Thai Red Curry Chicken (2)
Print Recipe
Thai Red Curry Chicken (2)
Print Recipe
To Garnish
  1. An hour or two before you need to cook the chicken lay the breasts in a ovenproof dish. Make four diagonal cuts across each breast with a sharp knife. Sprinkle with salt, then the oil, rubbing in well.
  2. Spread the curry paste over the surface of each breast and rub in well. Cover with clingfilm and set aside for at least an hour but longer if you can.
  3. Preheat the oven to 180 C, Gas 4. Place the chicken on a high shelf and cook for 30 minutes, basting with the juices from time to time.
  4. Serve with pilau or jasmine rice and garnish with the lime and coriander.
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