Thai Red Curry Chicken Bake

Ingredients and Weight:

• Chicken breasts (boneless, skinless): 1 pound
• Red curry paste: 1/4 cup
• Coconut milk: 1 can (13.5 ounces)
• Chicken broth: 1 cup
• Bamboo shoots (canned): 1 cup
• Red bell pepper (diced): 1 cup
• Green beans (trimmed and cut): 1 cup
• Sweet potato (peeled and cubed): 1 cup
• Thai basil (fresh): 1/2 cup
• Lime wedges: for serving

Preparation Time:

20 minutes

Cooking Time:

25 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Cut the chicken into 1-inch pieces and season with salt and pepper.
3. In a large skillet, heat a drizzle of oil over medium heat.
4. Brown the chicken pieces for 3-5 minutes per side, or until cooked through.
5. Transfer the chicken to a 9x13 inch baking dish.
6. In the same skillet, whisk together the red curry paste, coconut milk, and chicken broth.
7. Bring to a simmer and cook for 5 minutes, or until thickened.
8. Add the bamboo shoots, red bell pepper, green beans, and sweet potato to the curry sauce and cook until vegetables are tender-crisp, about 5 minutes.
9. Pour the curry sauce over the chicken in the baking dish.
10. Bake for 20-25 minutes, or until the chicken is heated through and the vegetables are tender.
11. Sprinkle with fresh Thai basil and serve with lime wedges for squeezing over the dish.

Nutritional Information:

(Per serving for 8 people)

• Calories: 350
• Fat: 15 grams
• Carbohydrates: 30 grams
• Protein: 25 grams

Dish Characteristics:

• Aromatic and spicy
• Rich and creamy
• Healthy and satisfying

User Comments:

• "This was a great way to try Thai curry for the first time. It was flavorful and not too spicy."
• "The chicken was so tender and the vegetables were cooked perfectly. This dish was a hit at our dinner party."
• "This was a simple and easy dish to make, and it tasted like it came from a restaurant."

Special Precautions and Tips:

• If you don't have red curry paste, you can use red curry powder instead. Just add 2-3 tablespoons of curry powder to the coconut milk and chicken broth.
• If you want a spicier dish, you can add more red curry paste or some chopped chili peppers to the sauce.
• This dish can be made ahead of time and reheated when you're ready to serve.