Name: Thai red chicken curry & coriander
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup roasted unsalted peanuts; 1 tablespoon red curry paste; 2 teaspoon kecap manis; 1/3 cup fresh coriander leaves; 60 millilitre coconut milk; 200 gram breast; coriander; steamed jasmine rice

Ingredients

1/2 cup roasted unsalted peanuts

1 tablespoon red curry paste

2 teaspoon kecap manis

1/3 cup fresh coriander leaves

60 millilitre coconut milk

200 gram breast

coriander

steamed jasmine rice

Method

1.Preheat oven to 200°C/180°C fan-forced. Blend or process peanuts, red curry paste, kecap manis, coriander leaves and coconut milk; combine half the paste mixture with four breast fillets in medium bowl.

2.Cook chicken in heated oiled large frying pan until browned both sides; place on oven tray, top with remaining paste. Roast in oven about 15 minutes or until cooked through; sprinkle with coriander. Goes well with steamed jasmine rice.

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