Red curry-coconut chicken breasts
You can catch the wave of incendiary Thai cuisine with a quick trip to your supermarket’s Asian food section, where you’ll probably find two of the ingredients required for this recipe. The red curry paste has lots of heat, which is tempered into a creamy sauce by the light coconut milk.
Serves 4
4 large chicken breast halves on the bone (about 10 ounces each), with skin
2 tablespoons red curry paste
1 1/3 cups light coconut milk
- Up to 1 day before you plan to serve, using a sharp knife, make 3 deep slashes across the width of each chicken breast. Rub 1/2 tablespoon curry paste into the flesh of each breast, making sure some of the paste gets into the slits. Place the chicken in a shallow baking dish and pour 1/3 cup of the coconut milk over each breast. Sprinkle liberally with salt. Cover the baking dish and refrigerate for 8 to 24 hours.
- Preheat the oven to 475 degrees F.
- Remove the chicken from the marinade, reserving the marinade separately, and place the chicken on a rimmed baking sheet. Bake for 25 minutes or until the chicken is firm to the touch. (Do not over-cook.)
- Meanwhile, in a small saucepan, bring the reserved marinade to a boil. Let it boil for 1 to 2 minutes, lower the heat to medium, and cook for 5 minutes longer. Remove from the heat and add salt to taste.
- Remove the chicken from the oven, transfer it to a platter, and sprinkle it lightly with salt. Spoon the hot sauce over the chicken and serve immediately.
Nutritionist’s note: By using light coconut milk instead of regular, you save 8 grams of saturated fat and still have great coconut flavor.
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.
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