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Coconut Crusted Chicken Breast Recipe: A Delectable Shrimp Thai Curry Pairing

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Coconut Crusted Chicken Breast Recipe with a Shrimp Thai Curry Sauce

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends, today I demonstrate a super easy and quick recipe that should only take you a few minutes to prepare. The best thing is that you can make the same recipe with any fish, or you can just make the sauce and serve it over rice or couscous! Super simple and really delicious! Hope you all enjoy it! Let me know what you think in the comments below.
4.50 from 8 votes
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Servings 4
Calories

Recipe Video

Recipe Ingredients
  

For the Chicken Breast:

  • 4 6 oz Chicken Scaloppini Chicken Breast cut into thin Scallopini
  • 2 cups All-Purpose Flour seasoned with Salt and Pepper
  • 2 Eggs lightly beaten seasoned with Salt and Pepper
  • 1 ½ cup Panko Japanese Bread Crumbs mixed with the coconut
  • 1 cup shredded Coconut Whole food
  • 1 tablespoon Coconut Oil

For the Shrimp Thai Curry Sauce:

  • 1 tablespoon Coconut Oil or Roasted Sesame Oil
  • 2 minced Shallots or Red Onion if you do not have shallots
  • 1 pound Shrimp medium size (21/25) cut in 2 halves long way
  • Zest of 1 Lime
  • 1 tablespoon Red Curry Paste
  • 1 ½ cup Chicken Stock
  • ½ cup Coconut Milk
  • Corn Starch if necessary

Recipe Instructions
 

  • For the Chicken Breast:
  • Preheat Oven to 375°
  • See how to cut the Chicken on the Chicken Milanese recipe on YouTube: https://www.youtube.com/watch?v=OFLDJ8TQqKA
  • Cut the chicken breast into Scallopini or place the chicken breast between 2 sheets of plastic wrap and flatten to ¼ inch thick.
  • Dredge them lightly in the seasoned flour and dip them in the egg mixture, then in the panko and coconut mixture.  
  • Heat the oil in a non-stick skillet.  Cook for 2 to 3 minutes on each side until golden brown. 
  • Place in the oven for a few minutes until internal temp is 155/165F
  • For the Shrimp Thai Curry Sauce:
  • In a sauce pan, add the oil, when hot, add the Shallots cook for a few minutes until they turn very light golden brown.  
  • Add the Shrimp and cook for a couple minutes.  Add lime zest, curry, stock and coconut milk.  
  • Let reduce for 5 minutes and adjust consistency with corn starch if necessary.

Notes

Click on the like below for the Roasted Sesame Oil:
https://chefjp-com.3dcartstores.com/Sesame-Olive-Oil_p_461.html
Click on the below for the Silicone Baking Matt:
https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat

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1 Comment

  1. Dennis
    Dennis on April 19, 2021 at 4:31 am

    Wow, what a great recipe, we served it over a bed of Jasmine rice. Everything was perfect, the look, the taste and the smell, all terrific.

    Thank you for posting such great recipes.

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