Green Curry Baked Chicken Breasts
Green Curry Baked Chicken Breasts

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, green curry baked chicken breasts. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Green Curry Baked Chicken Breasts is only one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Green Curry Baked Chicken Breasts is something which I have loved my whole life. They are nice and they look fantastic.

Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. The recipe calls for bone-in chicken with skin but you can use skinless, boneless breasts easily - just adjust the cooking time as needed. Heat oil in a wok until it starts to shimmer.

To begin with this particular recipe, we must prepare a few components. You can have green curry baked chicken breasts using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Green Curry Baked Chicken Breasts:
  1. Make ready 3/4 cup mayonnaise
  2. Take 2 tbsp Thai green curry paste
  3. Get 1/2 cup panko breadcrumbs
  4. Get 1 small handful cilantro, finely chopped
  5. Make ready 6 boneless, skinless chicken breast halves
  6. Make ready Zest from 1 lime

These baked curried chicken breasts are super easy and flavorful. Serve them over hot cooked rice with some peas drizzled with a bit of honey for an excellent meal. The sauce for this recipe is just excellent. It's mild and rich, rather like Mughlai curry, a traditional Indian dish.

Instructions to make Green Curry Baked Chicken Breasts:
  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.

Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder. Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut milk, ginger, green onions, fish sauce, and soy sauce. Bold Thai-inspired flavors harmonize in this vibrant dish. Chicken breasts are marinated, then pan-seared and finished in a basil coconut curry sauce.

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