A delicious recipe for crispy coated chicken in a Thai curry sauce…

chicken in a Thai curry sauce





✱ 400g skinless chicken breast fillets

✱ 3tbsp plain flour

✱ 1 egg

✱ 150g panko breadcrumbs

✱ 50g desiccated coconut

✱ 6tbsp sunflower oil

✱ 350g jar Thai green curry sauce

✱ Chopped peanuts, shredded spring onions, chopped coriander and fresh coconut slices, for the topping

✱ Rice noodles, to serve


  1. Place chicken breasts between cling film and flatten with a rolling pin. Cut into strips.
  2. Tip flour onto a plate and season with salt and pepper. Beat the egg in a bowl. Mix breadcrumbs and coconut together and place on a separate plate. Dip each strip in flour, egg and then breadcrumbs.
  3. Heat the oil in a frying pan, add the chicken and cook for 5-8 mins until crisp.
  4. Heat the curry sauce in a pan and cook the rice noodles following the instructions on their packet
  5. Divide the sauce and noodles between four bowls, top with the chicken and scatter peanuts, spring onions, coriander and coconut over the top.
Per serving of crispy coated chicken in a Thai curry sauce:  606 cals, 32g fat, (11g saturated), 47g carbs