Baked Thai Red Curry Chicken with Coriander Chutney
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- 2 tablespoon curry paste (Thai Red Curry Paste), heaped spoons
- 2 teaspoons oil
- 50 g coriander reens, fresh, chopped
- 1 tablespoon lime juice
- 1 chilli pepper (s), seeds removed & chopped
- 1 clove garlic
- 0.25 teaspoon ¼ sugar
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- 1-2 hours before the fillets are to be cooked, place the fillets in an ovenproof dish and make 4 diagonal cuts with a knife. First sprinkle with a little salt, then rub the oil well into the meat. Next, put the curry paste on the fillets and rub them in well. Cover with cling film and let marinate.
- For the chutney, puree half of the coriander with the lime juice, 3 tablespoons of water, chilli and garlic. As soon as a smooth paste is formed, add the remaining coriander and continue to puree. Season with sugar, salt and pepper, cover and refrigerate.
- Preheat the oven to 180 ° C. Place the pan on the top rail and bake for 30 minutes.
- Every now and then, drizzle the resulting juice over the meat.
- Serve the meat with the coriander chutney.
- Spicy Pilau Rice with Nuts goes well with it.
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