Ingredients: |
Ingredients: Chicken:
4 boneless, skinless chicken breasts
1/2 tsp. salt
2 T. cornstarch
1/4 tsp ground red pepper
3/4 c. panko (Japanese breadcrumbs)
1/2 c. flaked unsweetened coconut
1 large egg white, lightly beaten
2 tsp. canola oil
Sauce:
3/4 c. light coconut milk
2 tsp. sugar
1 tsp. red curry paste
1/2 tsp. cornstarch
1 tsp. canola oil
1/4 c. finely chopped shallots
1 T. minced peeled fresh ginger
2 garlic cloves, minced
1/3 c. chopped dry-roasted cashews
1 T. fresh lime juice
2 tsp. fish sauce
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Directions: |
Directions:Preheat oven to 400º.
To prepare chicken, sprinkle evenly with salt. Combine cornstarch and red pepper in a plastic ziploc bag. Combine panko and flaked coconut in a shallow dish. Place egg white in another shallow dish. Add chicken to the bag. Seal and shake well to coat evenly. Remove from bag; discard remaining cornstarch mixture. Dip 1 chicken breast in egg white; dredge in panko mixture. Repeat procedure with remaining 3 chicken breast.
Heat 2 T. oil in a large oven proof skillet over med-high heat. Add chicken to pan; cook 2 minutes each side or until lightly browned. Place skillet in oven and cook fo 8 minutes or until done.
To prepare sauce:
Combine coconut milk, sugar, curry paste, and 1/2 tsp. cornstarch in a small bowl. Heat 1 T. oil in a large saucepan over medium heat. Add shallots, ginger, and garlic to pan; cook 1 minute, stirring frequently. Add coconut milk mixture; bring to a boil. Cook 1 minute or just until slightly thick, stirring constantly. Remove from heat; stir in cashews, juice, and fish sauce. Garnish each serving with 1 lime wedge and 1 cilantro sprig. |
This recipe for Coconut Crusted Chicken with Cashew Curry Sauce is from