Besides their abundant monounsaturated fat, cashews also contribute a pleasing crunch to the sauce. The chicken and curry sauce gain a flavor and texture lift with flaked coconut and light coconut milk.
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon ground red pepper
3/4 cup panko (Japanese breadcrumbs)
1/2 cup flaked unsweetened coconut
1 large egg white, lightly beaten
2 teaspoons canola oil
3/4 cup light coconut milk
2 teaspoons sugar
1 teaspoon red curry paste
1/2 teaspoon cornstarch
1 teaspoon canola oil
1/4 cup finely chopped shallots
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1/3 cup chopped dry-roasted cashews
1 tablespoon fresh lime juice
2 teaspoons fish sauce
4 lime wedges (optional)
4 cilantro sprigs (optional)
How to Make It
Preheat oven to 400°.
To prepare chicken, sprinkle chicken evenly with 1/2 teaspoon salt. Combine 2 tablespoons cornstarch and red pepper in a large zip-top plastic bag. Combine panko and flaked coconut in a shallow dish. Place egg white in another shallow dish. Add chicken to bag; seal and shake well to coat evenly. Remove from bag; discard remaining cornstarch mixture. Dip 1 chicken breast half in egg white; dredge in panko mixture. Repeat procedure with remaining 3 chicken breast halves, egg white, and panko mixture.
Heat 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until lightly browned. Place skillet in oven. Bake at 400° for 8 minutes or until done.
To prepare sauce, combine coconut milk, sugar, curry paste, and 1/2 teaspoon cornstarch in a small bowl. Heat 1 teaspoon 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.
I loved this recipe. Only change I made to recipe was keeping cashews on the side to sprinkle on chicken. Also served sauce in a bowl to allow diners to decide quantity they wanted. Plenty of left over sauce & cashews. I think I'll do more chicken tomorrow. Yum!
We tried this the first time as the recipe was written and enjoyed it enough to make it again with a few tweaks. I wanted to use this as an appetizer so I used breast tenderloins and then cut them into bite sized pieces. I had to increase the cornstarch/pepper mixture a bit as well as using 2 egg whites and a bit more panko/coconut because of the increased surface area. I also cut out the oven time as such small pieces cooked quickly.
Even though I enjoyed the sauce I thought it was a bit too lumpy-particularly the cashews, as they just seemed soggy. I made the sauce per the recipe but then used my hand blender to make a nice creamy sauce - almost humus like. It was a great hit at the bunko party last night.
We loved this! It was better than a restaurant. The panko-coconut crust was delicious (make sure to make the extra effort to find unsweetened coconut) and the sauce was the perfect blend of sweet-spicy-sour-hot. The fresh cilantro capped it off. Will be putting this in my "best of" collection.
This dish is amazing! My kids (ages 13 and 14) call this recipe a "keeper". I added a little extra red curry sauce (about 1/4 tsp extra) to the sauce because I adore the taste of red curry. I used thick chicken breasts, so it took a bit longer than 8 minutes to cook - more like 12 to 15 minutes. I will certainly be making this again! I am thinking of trying it with shrimp, too.
After a day wine tasting my son was craving thai food and told me he liked coconut curry so I went the reliable CL site and you did not let me down! My husband declared that it was his favorite recipe ever and he does not just say that to be nice. Used sweetened coconut and regular coconut milk because in a hurry, and served with a side of jasmine rice and steamed snow peas. Great recipe, easy to make!
This reminds me of amazing dishes we had while in Hawaii. The cashews add a nice texture to the sauce and next time I'll try macadamias. The chicken was crispy and sweet - I used sweetened coconut. Restaurant quality!!!
Yuck. I did not like this the way that it was. I followed all the recipe ingredients and instructions. The part I did not like was the "chunks" in the sauce. I would puree the sauce after all the ingredients are combined. The chunky nuts and shallots made it an odd consistency. It also has a very stong curry flavor that I did not like. The chicken on its own was good though. Luckily I kept the sauce on the side.