Preparation Steps
1
- Preheat your oven to 325 degrees Fahrenheit.
2
- Cut the chicken breasts in half.
3
Heat oil over medium-high in a Dutch oven.
4
Dust chicken with salt and pepper, then brown 1-2 minutes per side in the oil, working in batches.
5
Set chicken aside.
6
- Add curry paste to the Dutch oven, then use a wooden spoon to break up large pieces and work the paste into the hot oil.
7
Once combined, add the coconut milk and use the wooden spoon to release any browned pieces of chicken stuck to the pot.
8
Stir in the fish sauce and sugar.
9
- Cover the Dutch oven and place in the oven.
10
Bake for 45-55 minutes, or until chicken is cooked through and no longer pink.
11
- Stir in the lime juice and serve with cooked rice.