Chicken breast in red curry and coconut sauce recipe
Chicken Breast in Red Curry and Coconut Sauce recipe
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Ingredients
| 4 | chicken breast fillets |
| 400 ml | coconut milk |
| 4 sprig(s) | Thai basil, chopped |
| 2 tsp | red curry paste |
| 600 g | carrots, sliced |
| 1 tbsp | sesame seed |
| 2 tbsp | oil |
| 2 tbsp | butter |
| 1 tbsp | flour |
| 1 tsp | sugar |
| salt | |
| butter for the casserole dish | |
| 100 ml | water |
Instructions
In a pan, heat the oil. Fry the chicken breast fillets for 5 minutes from both sides. Season to taste with salt. Preheat the oven to 125°C.
Place the fillets side by side into a buttered casserole dish and transfer into the oven for 15 minutes.
In a pan, melt half of the butter. Stir in the flour and cook for 1-2 minutes. Pour in the coconut milk and add the basil. Bring to a boil. Season to taste with red curry paste and salt. Keep warm.
In a saucepan, melt the remaining butter and sauté the carrots for 3 minutes. Season with salt and stir in the sugar. Sprinkle with the sesame seeds and cook until caramelized. Pour in the water and bring to a boil. Reduce the heat and cook for 3 minutes. Drain the carrots.
Serve the chicken with the curry sauce and the carrots, together with rice.
Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Chicken breast in red curry and coconut sauce recipe
Recipe type: xarchivex
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