Easy Chicken In Foil With Red Curry Paste Recipe | Healthy Chicken Recipes | Thai Cuisine

1. Take 2 sheets of good quality foil (about 15-inches x 15-inches each) and place them on a flat surface. Smear the center of each with ½ teaspoon of butter (in an area just large enough for one chicken breast).
    
2. Place 5 slices of raw mango, overlapping slightly, on the buttered area on each foil, and top with one chicken piece each. Top each with equal quantities of Thai red curry paste, red chilli flakes, kaffir lime leaves, spring onions, coconut milk, and fish sauce.
    
3. Fold one side of the foil over the chicken to form an envelope and start folding each of the 3 open edges over to seal. Keep pressing down as you fold so that a tight seal is formed that will not air escape. Ensure that the size of the final packet is large enough to allow for the air inside to expand. Repeat for the second packet.
    
4. Place a heavy frying on medium heat and add 2 teaspoons oil. Once hot, place one packet (or both if your pan is large enough) in the pan. The packet will start expanding in a few seconds and will billow out like a balloon in about a minute or two. Cook for another 7 to 8 minutes, rotating it occasionally in the pan so that it cooks evenly.
    
5. Remove from heat and let rest for about 1 minute. Use a knife or scissor to cut the foil from the top. Be very careful as the steam will be hot. Serve immediately in the foil packet or transfer to a serving plate. Garnish with chopped spring onions.

Cook’s Note: It’s fun to let guests open their individual packets at the table (as long as they’re careful of the escaping steam).