Thai foods are made with fresh herbs and exotic spices to make flavorful dishes. Typical ingredients in Thai foods are fresh basil, chili peppers, garlic, coriander, lemon grass and cilantro. You can make Thai pastes and use them as a marinade or a sauce for chicken. Fried rice is an aromatic addition to your chicken dish that can be made by adding vegetables or eggs. Make a Thai red curry paste baked chicken and serve it with fried rice for a delicious Thai meal.
Step 1
Combine coriander, cumin seeds and black peppercorns in a saucepan. Cook over medium heat for three minutes. Remove from heat, cool and grind the seasonings with a coffee grinder or a blender to a fine powder.
Step 2
Combine in a blender the cilantro, garlic, ginger, basil, lemon grass, red chili peppers and 1 1/2 tsp salt. Blend for a few minutes until all ingredients are chopped. Add the spice mix and blend briefly. Add 1/4 cup peanut oil while blending slowly to make a paste.
Step 3
Rinse and pat dry four skinless chicken breasts. Coat them with half of the red curry past, and marinate for two to 24 hours in the refrigerator. Then marinate for 30 minutes at room temperature.
Step 4
Preheat your oven to 350 degrees Fahrenheit while you coat a baking dish with 1 tbsp. olive oil.
Step 5
Place the marinated chicken onto the dish, and coat it with the remaining red curry paste.
Step 6
Bake the chicken for 20 minutes, then turn it and bake another 20 minutes or until the meat is cooked through.
Step 7
Heat 1 tbsp. peanut oil in a skillet over medium heat.
Step 8
Whisk together the eggs and 1/2 tsp. salt. Add these to the skillet and scramble them with a spatula until cooked. Set aside.
Step 9
Add 2 tbsp. peanut oil and 3 cups cooked rice. Cook for three minutes and add the scrambled eggs and scallions. Stir to heat throughout.
Tips and Warnings
- Serve your rice with the Thai red curry chicken. Try using half of the curry paste as a marinate, and use the other half to make a curry sauce. Add 1/2 cup coconut milk and half of the curry paste together in a saucepan and cook over medium heat. Use as a sauce over the chicken and fried rice.
Things You'll Need
- 2 tsp. coriander seeds
- 1 tsp. cumin seeds
- 1 tsp. black peppercorns
- 1 stalk lemon grass
- 1/3 cup fresh cilantro
- 1/3 cup fresh basil
- 2 slices of fresh ginger
- 12 red chili peppers
- 4 cloves garlic, chopped
- Salt
- Peanut oil
- 4 skinless chicken breast
- 4 eggs
- 3 cups cooked rice
- 1/3 cup chopped scallions
References
- "Joy of Cooking"; Irma S. Rombauer, et al.; 1997
- Temple of Thai: Food Glossary
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