Baked Thai Coconut Curry Chicken Breasts
2lbs boneless skinless chicken breasts (not cutlets)
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!)
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.