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Baked Thai Coconut Curry Chicken Breasts

Baked Thai Coconut Curry Chicken Breasts Baked Thai Coconut Curry Chicken Breasts-2

Baked Thai Coconut Curry Chicken Breasts

Serves 4-6

Ingredients :

2lbs boneless skinless chicken breasts (not cutlets)

Kosher salt

Black pepper

1 (14oz) can full-fat coconut milk

3 tablespoons Thai red curry paste

1 1-inch piece fresh ginger, peeled

2 large garlic cloves, peeled

1 small bunch cilantro, root ends trimmed (leave the stems–they add amazing flavor!)

Directions :

Preheat oven 350 degrees .

Arrange chicken breasts in a single layer in a roasting pan .

Sprinkle generously with kosher salt and black pepper .

In a blender, combine coconut milk, curry paste, ginger, garlic cloves, and cilantro .

Puree until smooth, then pour mixture over chicken .

Bake chicken for 30 minutes, then turn on broiler and broil for an additional 5-7 minutes or until crispy and slightly charred on top (keep on

eye on the chicken as broilers vary).

Remove from oven and let rest 5 minutes before serving .

Serve over rice or vegetables, with leftover pan sauce drizzled on top.

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