On Thursday night my husband was out for a work dinner. I took the opportunity to make up a new recipe (although upon further investigation it seems others have done similar recipes) using thai red curry paste, coconut cream and chicken breasts. I didn't want to do the usual cooking style for red curry (in a pot) so I decided to see if it would work in the oven. I placed the red curry and coconut cream in a jug and gave it a good stir. I placed the chicken breasts in an oven dish, poured the coconut curry mixture over the top and placed the whole lot, uncovered in the oven (preheated to bake, 200 degrees). After 20 minutes I turned the chicken and basted it with the surrounding sauce. After a further 20 I checked the chicken and it was done. The results were good! The chicken was really moist and the sauce was delicious. I had the red curry on its own with a piece of roti I may or may not have forgotten I was heating up in the oven. Fun fact: roti becomes flakey pastry when left to crisp up in the oven.... yeah, don't do this.
Thai Red Curry Pizzas