Easiest Way to Make Delicious Green Curry Baked Chicken Breasts

Green Curry Baked Chicken Breasts. Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder. This green chicken curry is ready faster than you can call for takeout and tastes just as good - or better - than you'd find in a Thai restaurant.

Try it and if you want it a little hotter add some more curry. Add the peas and simmer until the peas are tender. Season both sides of chicken with salt and black pepper. You can have Green Curry Baked Chicken Breasts using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Green Curry Baked Chicken Breasts

1. Prepare 3/4 cup of mayonnaise.
2. It's 2 tbsp of Thai green curry paste.
3. You need 1/2 cup of panko breadcrumbs.
4. You need 1 of small handful cilantro, finely chopped.
5. It's 6 of boneless, skinless chicken breast halves.
6. Prepare of Zest from 1 lime.

In a large skillet, heat oil over medium-high heat. MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Bring to boil on medium-high heat.

Green Curry Baked Chicken Breasts step by step

1. Preheat your oven to 425 F..
2. 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..
3. 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..
4. 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. Chicken is simply baked in a buttery curry sauce that keeps the chicken tender while baking and imparts a light curry flavor. The recipe calls for bone-in chicken with skin but you can use skinless, boneless breasts easily - just adjust the cooking time as needed. This recipe works well with chicken breasts or thighs as well.