Baked Thai Red Curry Chicken with Coriander Chutney - sponsored by Singha Beer
If you have some Thai Red Curry Paste to hand, this makes a very speedy supper dish. Serve with Spiced Pilau Rice with Nuts.
To complement the flavours of this curry, try it with a cold glass of Singha beer.
|2 partly boned chicken breasts|
|2 rounded tablespoons Thai Red Curry Paste (see link at end of recipe)|
|2 teaspoons groundnut oil or other flavourless oil|
|For the coriander chutney:|
|2 oz (50 g) fresh coriander, roughly chopped|
|1 tablespoon lime juice|
|1 fresh chilli, de-seeded and chopped|
|1 clove garlic|
|¼ level teaspoon sugar|
|salt and freshly milled black pepper|
|1 lime, cut into quarters|
|a few sprigs fresh coriander|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
About 1 or 2 hours before you need to cook the chicken, lay the breasts in a heatproof dish, then take a sharp knife and make four diagonal cuts across each breast. Sprinkle first with a little salt and then with the oil, rubbing the oil well into the chicken. Next spread the curry paste over the surface of each portion and rub that in well too. Cover with clingfilm and leave on one side for the chicken to soak up all the flavours.
To make the coriander chutney, place half the coriander in the goblet of a blender, or in the small goblet of a food processor, together with the lime juice, 3 tablespoons of water, chilli and garlic, then blend till smooth. You'll have to do this with a few stops to scrape down the sides of the goblet.
When smooth, add the remaining coriander and continue to blend until smooth again. Taste and flavour with sugar, salt and pepper and keep in a small, covered bowl in the fridge until needed.
To cook the chicken, pre-heat the oven to gas mark 4, 350°F (180°C). Place the dish on a high shelf and cook for 30 minutes, basting with the juices from time to time.
Serve the chicken with the Spiced Pilau Rice with Nuts and the coriander chutney, garnishing with sprigs of coriander and some lime quarters to squeeze over.
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I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on its own, adding nuts to give it some crunch. However, it's also an excellent accompaniment to any spiced or curried dish.
This dark, pungent curry paste makes a delightful alternative to dry, ground spices. I have included it in the recipes for Angel-hair Pasta with Thai Spiced Prawns and Thai Fish Cakes with Cucumber Dipping Sauce
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