Chicken Breast in Red Curry and Coconut Sauce

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Ingredients

4	chicken breast fillets
400 ml	coconut milk
4 sprig(s)	Thai basil, chopped
2 tsp	red curry paste
600 g	carrots, sliced
1 tbsp	sesame seed
2 tbsp	oil
2 tbsp	butter
1 tbsp	flour
1 tsp	sugar
	salt
	butter for the casserole dish
100 ml	water

Method

Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a

In a pan, heat the oil. Fry the chicken breast fillets for 5 minutes from both sides. Season to taste with salt. Preheat the oven to 125°C.

Place the fillets side by side into a buttered casserole dish and transfer into the oven for 15 minutes.

In a pan, melt half of the butter. Stir in the flour and cook for 1-2 minutes. Pour in the coconut milk and add the basil. Bring to a boil. Season to taste with red curry paste and salt. Keep warm.

In a saucepan, melt the remaining butter and sauté the carrots for 3 minutes. Season with salt and stir in the sugar. Sprinkle with the sesame seeds and cook until caramelized. Pour in the water and bring to a boil. Reduce the heat and cook for 3 minutes. Drain the carrots.

Serve the chicken with the curry sauce and the carrots, together with rice.