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4 large (10 ounce) chicken breast halves on the bone, with skin
2 tablespoons red curry paste
1 1/3 cups light coconut milk
Up to 1 day before you plan to serve, using a sharp knife, make 3 deep slashes
across the width of each chicken breast. Rub 1/2 tablespoon curry paste into
the flesh of each breast, making sure some of the paste gets into the slits.
Place the chicken in a shallow baking dish and pour 1/3 cup of the coconut milk
over each breast. Sprinkle liberally with salt. Cover the baking dish and refrigerate
for 8 to 24 hours.
Heat the oven to 475 degrees F.
Remove the chicken from the marinade, reserving the marinade separately,
and place the chicken on a rimmed baking sheet. Bake for 25 minutes or until
the chicken is firm to the touch. (Do not overcook.)
Meanwhile, in a small saucepan, bring the reserved marinade to a boil. Let
it boil for 1 to 2 minutes, lower the heat to medium, and cook for 5 minutes
longer. Remove from the heat and add salt to taste.
Remove the chicken from the oven, transfer it to a platter, and sprinkle
it lightly with salt. Spoon the hot sauce over the chicken and serve immediately.
Makes 4 servings.
Nutrition information per serving: 312 cal., 8.30 g total fat (5.24 g
saturated), 2.99 g carbo., 0 g fiber, 53.37 g pro. (Note: This is a very low
carb dish, with 2.99 g carbo. minus fiber)
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