Thai Red Curry Chicken |
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4 large chicken breasts
4 tablespoons olive oil
4 tablespoons red curry paste (or use ready-prepared from jar)
2 limes, cut into wedges
fresh chopped basil
4 tablespoons olive oil
4 tablespoons red curry paste (or use ready-prepared from jar)
2 limes, cut into wedges
fresh chopped basil
- Place chicken breasts in casserole dish. Make four diagonal cuts across each breast. Sprinkle with salt, then rub in oil.
- Spread curry paste over each breast and rub in.
- Cover and let marinate in refrigerator for 30 minutes or so.
- Preheat oven to 350 degrees. Cook on top rack for 30 minutes, basting once in awhile with juices.
- Serve on rice with basil sprinkled on top and lime slices for garnish.
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