This is a great, weeknight or a make-ahead meal.
2 chicken breasts bone in, skin on
2 tbsp. Red thai curry paste
2 serrano peppers
One 15 oz can of coconut milk
1 2.5 inch knob of ginger
2 lemongrass stalks
1 small shallot
1 tbsp vegetable oil
2 tbsp brown sugar
1 tbsp fish sauce
1 cup frozen petit peas
Heat the oven to 375* F. Place chickenbreasts, skin-up on a foiled baking sheet. Drizzle the chicken with oil and salt liberally. Bake chicken in the oven for 1 hr.
Which the chicken bakes, dice and set aside the shallot, ginger, peppers. Take your knife and smash the lemongrass stalks a litte to release the flavor and slice very thinly. Heat the vegetable oil in a heavy skillet/pot and add shallot, ginger, serrano peppers and lemongrass. Cook for a few minutes until you can really smell the aromas. Add the coconut milk, bring to a simmer and add the curry paste. Simmer the coconut mixture for 5 minutes, add brown sugar and fish sauce. Stire to combine and turn off the heat.
Once the chicken is baked, let it cool and shred discarding bones and skin. Bring the coconut curry to a simmer, add the chicken, cook for 1 minute, add the petit peas and cook for 2 more minites. Serve with jasmine rice.
If you’re planning for this dish to be a make-ahead meal, do not add the chicken or peas until you’re ready to serve. Enjoy!