Baked Thai Red Curry Chicken with Coriander Chutney

Ingredients for 2 servings:

• 2 chicken breast fillets
• 2 tbsp curry paste (Thai red curry paste), heaped spoons
• 2 tsp oil
• 50 g coriander leaves, fresh, chopped
• 1 tbsp lime juice
• 1 chili pepper(s), seeds removed & chopped
• 1 clove(s) garlic
• ¼ tsp sugar
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

1-2 hours before cooking, place the fillets in an ovenproof dish and make four diagonal slashes with a knife. First, sprinkle with a little salt, then rub the oil thoroughly into the meat. Next, spread the curry paste on the fillets and rub it in thoroughly. Cover with cling film and let it marinate. For the chutney, blend half of the coriander with the lime juice, 3 tablespoons of water, the chili, and the garlic. Once a smooth paste forms, add the remaining coriander and continue blending. Season with sugar, salt, and pepper, cover, and refrigerate. Preheat the oven to 180°C. Place the dish on the top rack and bake for 30 minutes. Drizzle the resulting juices over the meat occasionally. Serve the meat with the coriander chutney. Serve with “Spicy Pilau Rice with Nuts.”