Thai Chicken Bake
A moist and flavorful chicken dish, inspired by Thai cuisine, with a warm, velvety sauce.
Ingredients
- ●4 chicken breasts
- ●1 can coconut milk
- ●2 tbsp fish sauce
- ●1 tsp brown sugar
- ●3 cloves garlic
- ●2 tsp Thai red curry paste
- ●1/4 cup portuguese port wine
- ●2 bake potatoes
- ●1/4 cup green onions
- ●1/4 cup fresh cilantro
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the chicken breasts with salt and pepper.
- 3
In a separate pan, heat the coconut milk over medium heat.
- 4
Add the fish sauce, brown sugar, garlic, and Thai red curry paste to the pan.
- 5
Stir until the mixture is smooth and fragrant.
- 6
Add the portuguese port wine to the pan and stir to combine.
- 7
Place the chicken breasts in a baking dish and pour the coconut milk mixture over them.
- 8
Bake the chicken in the preheated oven for 25-30 minutes, or until cooked through.
- 9
While the chicken is baking, slice the bake potatoes into wedges.
- 10
Toss the potato wedges with a little oil and season with salt and pepper.
- 11
Add the potato wedges to the oven and bake for an additional 15-20 minutes, or until crispy.
- 12
Garnish with green onions and fresh cilantro before serving.