2, 8-ounce chicken breasts
1 cup chopped sliced bell pepper, plus a splash of olive oil for sautéing
3-4 tablespoons Thai red curry paste
12 ounces coconut milk
1 teaspoon ground ginger
Optional cilantro, for garnish
Preheat the oven to 350. Place chicken in an oven-safe dish, cover it with aluminum foil, and bake it 35-45 minutes or until chicken reaches an internal temperature of 165.
While the chicken cooks, sauté bell pepper slices in a splash of olive oil over medium heat for about 5 minutes, or until the peppers soften. Then, add curry paste, and mix it in with the peppers. Add coconut milk, then ginger, and mix all of the elements together well. Season the sauce with salt to taste, and let it simmer for 15 minutes. (If the sauce starts to over-thicken, you can thin it out with 1-2 tablespoons of warm water.)
Once the chicken is cooked, let it rest 5 minutes, then slice it and add it to a bowl with the sauce. Top it with optional cilantro, for garnish.
Five-Ingredient Tip: Serve the curried chicken over your favorite grain, such as rice or noodles.