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Preheat oven to 400 degrees.
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Spray a large cookie sheet with non-stick spray, or cover with tin foil and spray with non-stick spray.
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Cut the peppers into 1-inch sized chunks. Place in a large bowl.
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In a small bowl, mix 1 tsp. red curry paste and 1 tsp. oil. Mix and add to bowl of peppers. Stir peppers until curry is evenly distributed throughout. (You can use more curry and oil if desired).
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Place the chicken breasts on the cookie sheet. Sprinkle with salt to taste.
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In the same small bowl you used before, add 4 tsp. curry paste and 1/2 tsp. oil. Mix.
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Using your fingers, spread 1 tsp. curry mixture over each breast's tops and sides.
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Pour the peppers on the pan, evenly distributing them around the chicken.
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Bake for 40 minutes, or until chicken registers 165 degrees on an instant-read thermometer.