Thai Red Chicken with Creamy Tomato Spinach Sauce

• servings: 2 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 Chicken Breasts

1 ½ tbsp Red Curry Paste

½ cup Coconut Milk

1 Zucchini

½ tsp Salt (optional)

1 tbsp Cooking Oil

¼ cup Chopped Onion

1 cups Cherry Tomatoes

1 tsp Paprika Powder

½ tsp Black Pepper

1 tsp Salt

¾ cup Cream Sauce

1 ½ cups Baby Spinach

Directions

Mix coconut milk with red curry paste and a pinch of salt until smooth. 💡Pro tip: In this step, you can add a little salt for flavor. But keep in mind that some chili paste brands are already salty, so make sure not to add too much when marinating the chicken.

Score the top of the chicken breasts (about 1.5 cm apart), then rub the marinade all over.

Let it rest for 15–20 minutes.

Slice zucchini into rounds and arrange them in a baking dish. Place the marinated chicken on top.

Bake at 375°F (190°C) until fully cooked and golden on top (about 25–30 minutes, depending on thickness).

While the chicken bakes, sauté chopped onion in a little oil until softened. Add halved cherry tomatoes and cook until they start to break down. Season with salt, pepper, and paprika. Stir in the cream sauce, then add baby spinach and cook until just wilted.

Place baked chicken with zucchini on a plate and spoon the creamy tomato spinach sauce over the top. Serve hot and enjoy!

Nutrition

• Calories: 1729
• Total Fat: 120g
• Saturated Fat: 67g
• Cholesterol: 601mg
• Sodium: 3031mg
• Total Carbohydrate: 32g
• Dietary Fiber: 7g
• Total Sugars: 17g
• Protein: 136g