The rich coconut milk, hot curry paste, and garlic create a sauce that keeps the chicken moist. Serve over basmati rice.
1/2 cup coconut milk
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons minced garlic
1 to 1 1/2 teaspoons red curry paste
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium zucchini, halved lengthwise and thinly sliced (about 2 cups)
1 cup thinly sliced yellow squash (about 2 small)
1 cup 1/4-inch-thick red bell pepper strips (about 1 large)
1/2 cup diagonally cut green onions
4 teaspoons chopped fresh cilantro
4 lime wedges
How to Make It
Preheat oven to 425°.
Combine first 4 ingredients in a medium bowl; stir with a whisk.
Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to an even thickness using a meat mallet or small heavy skillet. Sprinkle salt and pepper evenly over both sides of chicken.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; layer 1/2 cup zucchini, 1/4 cup squash, 1/4 cup bell pepper, 2 tablespoons green onions, and 1 chicken breast half on half of each foil sheet. Spoon 3 tablespoons of coconut milk mixture over each serving. Fold foil over chicken and vegetables; tightly seal edges.
Place packets on a baking sheet. Bake at 425° for 22 minutes. Remove from oven; let stand 5 minutes. Place on plates. Unfold packets carefully, and sprinkle each serving with 1 teaspoon cilantro. Garnish with lime wedges. Serve immediately.
Incredibly easy to put together and clean up was a snap. I agree that it was WAY too watery, the chicken broth was unnecessary, next time I would leave it out and use more coconut milk. I was unfortunately out of cilantro and it really needed it for a punch of flavor.
Super easy and extremely delicious way to do something new with chicken. I used Thai green curry paste instead and I marinated the chicken for 90 minutes. Pile the veggies on top and you probably won't need the rice. Watch out when adding salt because there's already chicken broth. I'll be making this one again.
I've made many great curries out of CL, and this is NOT one of them. Very bland for a dish that takes 45 mins or more to get to the table. If it were worthy of trying again, I'd try a seeded jalapeno instead of red pepper and would add extra salt. However, this wasn't even close enough to good to be worth tweaking. Many other better recipes to try.
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