My son Jake’s favorite. Too easy. Totally yummy. Need I say more…….No, but I will! Thai red curry and roasted peanut flavours merge together with lime and coconut to give a fresh and summery approach to a traditional curry. Really simple to make and the peanut crust would be equally as good with fish or pork. I always have enough crust leftover to freeze and make another meal. What more could you want?
Prep time: 15 Minutes Cooking time: 30 Minutes $ Low Budget
4 single breast fillets, trimmed of bits
2 tbs lime juice
sea salt and cracked pepper
1 cup of roasted, unsalted peanuts
3 tbs of red curry paste
2 tbs kecap manis (indonesian sweet soy)
1/2 a cup of coconut milk
1 cup of coriander leaves and stems
2 cups of basmati rice
1 1/2 cups of coconut milk
1 1/2 cups of water
Lime wedges, coriander sprigs and chilli slices to serve
To make the crust place the peanuts, curry paste, kecap manis, 1/2 a cup of coconut milk and the chopped coriander in a food processor. Pulse until you have a nice even paste like consistency.
Pre heat the oven to 180°C. Place the breast fillets on an oven tray lined with baking paper and lightly score the top of each one diagonally. Season with salt and pepper and drizzle with a little olive oil and lime juice. Spread a thick layer of the peanut paste over the top of each breast fillet. There should be enough left over for another meal and it freezes really well.
Place the chicken in the oven and bake for approximately 20-25 minutes or until cooked through. Remove from the oven and allow the chicken to rest for 5 minutes.
While the chicken is in the oven place the rice, coconut milk and water in a large saucepan and bring to the boil. Once boiling, reduce to a simmer and pop the lid on. Cook on a low heat for 12 minutes before removing from the heat and allowing to stand for approx 10 minutes. Fluff the rice with a fork and season generously with sea salt and pepper.
To plate the meal, lightly oil a ramekin and spoon the rice into it, patting down firmly. Invert the ramekin onto a plate so you have a nice even mound of rice. Slice each chicken breast about one inch in thickness on the diagonal, fan around the rice and spoon over any juices from the tray. Top with coriander sprigs and lime wedges.
I usually serve this dish with an asian green salad. Mixed lettuce, sugar snap peas, red onion, avocado bean shoots and mint leaves are a nice combination. Mix up a dressing of olive oil, soy sauce, lime juice and castor sugar for a fresh and zesty addition. Steamed asian greens are also a winner.