Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, green curry baked chicken breasts. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Green Curry Baked Chicken Breasts is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Green Curry Baked Chicken Breasts is something which I have loved my whole life.
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To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
- Get 3/4 cup mayonnaise
- Make ready 2 tbsp Thai green curry paste
- Get 1/2 cup panko breadcrumbs
- Take 1 small handful cilantro, finely chopped
- Make ready 6 boneless, skinless chicken breast halves
- Take Zest from 1 lime
It's mild and rich, rather like Mughlai curry, a traditional Indian dish. 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. Green Curry Baked Chicken Breasts step by step.
Instructions to make Green Curry Baked Chicken Breasts:
- Preheat your oven to 425 F.
- 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.
- 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.
- 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.
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. Season both sides of the chicken breasts with salt and pepper and space them. 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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