Name: Thai red curry chicken schnitzel with crispy salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup coconut cream; 2 tablespoon Thai red curry paste; 1 stem lemongrass, finely chopped; 12 chicken tenderloins; 1 cup panko crumbs; oil for shallow-frying; lime wedges to serve; Crispy salad; 1/2 iceberg lettuce, torn; 1 cup coriander; 1/2 cup Thai basil; 1 carrot, julienned; 4 spring onions, thinly sliced; 1/4 cup sweet chilli sauce; 2 tablespoon lime juice; 100 gram fried noodles

Thai red curry chicken schnitzel with crispy salad

Add an exotic edge to a classic with this chicken schnitzel recipe. Marinated in Thai flavours then crumbed to perfection, this schnitzel is delicious served as a family meal with a crispy salad

Serves 4

Prep

15M

Cook

10M

Marinate

Total

25M

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Ingredients

1/4 cup coconut cream

2 tablespoon Thai red curry paste

1 stem lemongrass, finely chopped

12 chicken tenderloins

1 cup panko crumbs

oil for shallow-frying

lime wedges to serve

Crispy salad

1/2 iceberg lettuce, torn

1 cup coriander

1/2 cup Thai basil

1 carrot, julienned

4 spring onions, thinly sliced

1/4 cup sweet chilli sauce

2 tablespoon lime juice

100 gram fried noodles

Method

1.In a bowl, combine coconut cream, curry paste and lemongrass. Add chicken, turning to coat. Cover and chill for 2 hours or overnight to marinate.

2.Place crumbs on a sheet of baking paper. Remove chicken from marinade. Press into crumbs to coat, reserving remaining marinade. Chill for 20 minutes.

3.In a large frying pan, heat oil on high. Cook chicken for 3-4 minutes each side until golden and cooked through. Drain on a paper towel.

4.For the crispy salad: In a large serving bowl, combine lettuce, herbs, carrot and onion. When ready to serve, toss through combined sauce and lime juice, then scatter with noodles.

5.Serve sliced chicken with salad and lime wedges.