Ingredients:
- 4 organic boneless chicken breasts
- 5 kaffir lime leaves, optional
Sauce
- 1 can coconut milk
- 4 small shallots, peeled
- 1 stalk lemon grass, ends trimmed then chopped
- 6 cloves garlic, peeled
- 2 tbsp chopped fresh ginger
- 2 tbsp Thai fish sauce
- 1 tbsp tamari
- 3 tbsp organic unsalted peanut butter or cashew butter
- 2 tbsp whole cane sugar or agave nectar
- 1 tbsp curry powder
- 1 tsp crushed red chilli flakes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- ¼ tsp white pepper
Garnish
- ½ cup chopped cilantro
Instructions:
- Cut chicken into large pieces and place into a 9×13 inch baking dish along with the kaffir lime leaves, if using.
- Place all ingredients for the sauce into a blender. Blend on high until smooth and creamy. Cover the chicken with curry marinade. Cover and refrigerate for 3 to 24 hours.
- Preheat oven to 400 degrees F. Place pan of chicken and marinade uncovered in the oven and bake for 30 to 35 minutes, or until done. Garnish with chopped cilantro.
Category: Main courses