Baked Thai Coconut Curry Chicken Breasts

• Ingredients
• 2lbs boneless skinless chicken breasts (not cutlets)
• Kosher salt
• Black pepper
• 1 (14oz) can full-fat coconut milk
• 3 tablespoons Thai red curry paste
• 1 1-inch piece fresh ginger, peeled
• 2 large garlic cloves, peeled
• 1 small bunch cilantro, root ends trimmed (leave the stems--they add amazing flavor!)

1. Directions
2. Preheat oven 350 degrees. Arrange chicken breasts in a single layer in a roasting pan. Sprinkle generously with kosher salt and black pepper.
3. In a blender, combine coconut milk, curry paste, ginger, garlic cloves, and cilantro. Puree until smooth, then pour mixture over chicken. Bake chicken for 30 minutes, then turn on broiler and broil for an additional 5-7 minutes or until crispy and slightly charred on top (keep on eye on the chicken as broilers vary).
4. Remove from oven and let rest 5 minutes before serving. Serve over rice or vegetables, with leftover pan sauce drizzled on top.

ingredients, chicken breasts, kosher salt, black pepper, fullfat coconut milk, red curry, ginger, garlic, cilantro

Taken from www.epicurious.com/recipes/member/views/baked-thai-coconut-curry-chicken-breasts-52793391 (may not work)