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Azar Foodservice
COCONUT THAI CURRY CHICKEN
Recipe Yield: Serves 4
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| Ingredients: |
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2 Tbsp.
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Olive oil |
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2 Tbsp.
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Thai Red Curry Paste |
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1/2 Tbsp.
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White sugar |
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1 Tbsp.
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Light brown sugar |
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1 Tbsp.
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Balsamic Vinegar |
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1/2 Cup
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Coconut Milk |
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1 Tbsp.
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Dark Soy Sauce |
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1 Pinch
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Ground White Pepper |
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4
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Chicken Breasts, boneless and skinless |
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2 Cups
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Seasoned all purpose flour |
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2 Cups
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Buttermilk seasoned with salt and pepper |
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2 Cups
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Azar’s Chef Xpress® Candied Coconut Cashews, crushed |
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Instructions:
- Prepare chicken marinade by mixing together oil, red curry paste, sugars, balsamic vinegar, coconut milk, soy sauce, and pepper.
- Pour marinade over chicken and transfer to a plastic bag and seal tightly; marinate in refrigerator for 2-6 hours.
- Remove chicken breasts from marinade and shake off any excess and reserve. Dredge the top of the chicken breast in flour; then dunk the same side in buttermilk, then immediately in the Candied Coconut Cashews. Repeat this process until all chicken breasts are coated evenly on one side. Transfer coated chicken breasts to a sheet pan and refrigerate for 15-30 minutes.
- Sauté breasts in a 50/50 combination of Olive Oil and unsalted butter until done. Heat up reserved marinade and simmer until thickened. Top each chicken breast with sauce and serve immediately.
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