Thai Red Chicken Curry & Cilantro - cooking recipe

Ingredients

3/4 cup roasted unsalted peanuts
1 tbsp red curry paste
2 tsp kecap manis (thick sweet soy sauce)
1/3 cup fresh cilantro leaves, plus additional, to garnish
1/4 cup coconut milk
4 small boneless skinless chicken breasts
None None Steamed jasmine rice, to serve

Preparation

Preheat the oven to 400\u00b0F. Blend or process the peanuts, red curry paste, kecap manis, cilantro leaves and coconut milk. Combine half the paste mixture with chicken in a large bowl.
Cook the chicken in a heated oiled large skillet until browned on both sides. Transfer chicken to a foil-lined baking pan. Top with the remaining paste.
Roast for about 15 mins or until cooked through. Garnish with additional cilantro and serve with steamed jasmine rice.