Red Thai Roast Chicken Breasts
Serve this colourful chicken atop fragrant jasmine rice accompanied by sautéed baby bok choy. The mildest red Thai curry paste is Asian Home Gourmet, available in many supermarkets. You can always use mild Indian curry paste.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving without skin : about | - |
| cal | 215 |
| pro | 28 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 2 g |
| fibre | trace |
| chol | 87 mg |
| sodium | 275 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 4% |
| vit C | 13% |
| folate | 3% |
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2 tbsp (25 mL) finely chopped sweet red pepper
2 tbsp (25 mL) chopped fresh basil, coriander or parsley
1 clove garlic, minced
1 tbsp (15 mL) peanut or vegetable oil
2 tsp (10 mL) red Thai curry paste
1 tsp (5 mL) packed brown sugar
1/4 tsp (1 mL) salt
4 boneless chicken breasts
Preparation:
In small bowl, combine red pepper, basil, garlic, oil, curry paste, sugar and salt. With fingers, loosen chicken skin along curved side to form pocket; spread curry mixture under skin. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)
Place chicken, skin side up, on foil-lined rimmed baking sheet. Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until deep golden brown, about 2 minutes.
Place chicken, skin side up, on foil-lined rimmed baking sheet. Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until deep golden brown, about 2 minutes.
Source
Canadian Living Magazine: April 2008
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