Ingredients with Measurements:
- 4 chicken breasts
- 1 can of bamboo shoots, drained and chopped
- 1 can of coconut milk
- 2 tablespoons of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice until well combined.
3. Add the chopped bamboo shoots to the mixture and stir to combine.
4. Season the chicken breasts with salt and pepper on both sides.
5. Place the chicken breasts in a baking dish and pour the coconut curry sauce over them.
6. Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly thickened.
7. Remove the baking dish from the oven and let the chicken rest for 5 minutes.
8. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 9g
Protein: 36g
Sodium: 670mg
Sugar: 5g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Bamboo shoots can be substituted with sliced water chestnuts or sliced mushrooms.
Variations:
- Add sliced bell peppers or onions to the baking dish for extra flavor and color.
- Use shrimp or tofu instead of chicken for a vegetarian or seafood version.
- Add a teaspoon of grated ginger or garlic to the coconut curry sauce for extra depth of flavor.
- Top the baked chicken with chopped peanuts or cashews for crunch.
Tips and tricks:
- Make sure to season the chicken breasts well with salt and pepper before baking.
- Use a whisk to ensure that the coconut curry sauce is well combined.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or in a covered baking dish in the oven until heated through.
Presentation ideas:
Serve the baked chicken on a bed of rice or noodles and spoon the coconut curry sauce over the top. Garnish with chopped cilantro and sliced green onions.
Garnishes:
Chopped cilantro, sliced green onions, chopped peanuts or cashews.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed broccoli, sautéed green beans, roasted sweet potatoes, cucumber salad.
Troubleshooting advice:
- If the sauce is too thin, simmer it on the stove for a few minutes to thicken it up.
- If the chicken is not cooked through, bake it for a few more minutes until the internal temperature reaches 165°F.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Coconut curry sauce is a popular ingredient in Thai cuisine, which is known for its bold flavors and use of fresh herbs and spices.
Flavor profiles:
The baked chicken has a savory and slightly sweet flavor, while the coconut curry sauce is creamy and spicy with a hint of tanginess from the lime juice.
Serving suggestions:
Serve the baked chicken with a side of steamed rice or noodles and a fresh salad for a complete meal.
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Region: Thai