What ingredients are needed for roasted red curry coconut chicken?

You’ll need chicken breasts, coconut milk, red curry paste, fish sauce, brown sugar, lime juice, garlic, ginger, vegetable oil, and cilantro for garnish.

How do you make roasted red curry coconut chicken?

Simply mix the coconut milk, curry paste, fish sauce, and other ingredients, coat the chicken, and bake! It takes about 25-30 minutes in the oven.

What side dishes pair well with roasted red curry coconut chicken?

Steamed jasmine rice or a fresh cucumber salad are perfect pairings. You can also try roasted vegetables for added flavor.

Can I use a different protein instead of chicken in this recipe?

Absolutely! This recipe works well with tofu for a vegetarian option or shrimp for a seafood twist.

How long does it take to cook roasted red curry coconut chicken?

It takes about 25-30 minutes to bake the chicken at 400°F (200°C), depending on the thickness of the breasts.

What is the nutritional value of roasted red curry coconut chicken?

A serving contains approximately 400 calories, 30g of protein, 25g of fat, and 12g of carbohydrates.

Can I make roasted red curry coconut chicken in a slow cooker?

Yes, you can! Just combine the ingredients in a slow cooker and cook on low for 4-6 hours for tender, flavorful chicken.

What are some variations of roasted red curry coconut chicken?

You can add vegetables like bell peppers or snap peas, or adjust the spice level by adding more curry paste.

Roasted Red Curry Coconut Chicken Recipe: Quick & Easy

Name: Roasted Red Curry Coconut Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pieces chicken breasts (boneless and skinless); 1 can (14 oz) coconut milk; 3 tablespoons red curry paste; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 2 teaspoons lime juice; 3 cloves garlic (minced); 1 teaspoon fresh ginger (grated); 1 tablespoon vegetable oil; Salt and pepper to taste; Fresh cilantro (for garnish)

Ingredients

Scale

4 pieces chicken breasts (boneless and skinless)
1 can (14 oz) coconut milk
3 tablespoons red curry paste
2 tablespoons fish sauce
1 tablespoon brown sugar
2 teaspoons lime juice
3 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
1 tablespoon vegetable oil
Salt and pepper to taste
Fresh cilantro (for garnish)

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Instructions

Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the coconut milk, red curry paste, fish sauce, brown sugar, lime juice, minced garlic, and grated ginger. Stir until well mixed.
Place the chicken breasts in a baking dish and pour the coconut curry mixture over them, ensuring they’re well coated.
Drizzle the vegetable oil over the top, and season with salt and pepper to taste.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
Remove from the oven and let it rest for a few minutes before serving.
Garnish with fresh cilantro before digging in.

Prep Time: 10
Cook Time: 30

Nutrition

Calories: 400
Fat: 25g
Carbohydrates: 12g
Protein: 30g