When I want to treat myself to something a little extra special during the summer months, this Crispy Coconut-Crusted Chicken with Red Curry Sauce is one of my go-to recipes. It’s crunchy, creamy, and full of bold, spicy flavours. And the best part? It’s easy enough to make at home for a weeknight dinner!
A Fun Take on Coconut Shrimp
I was inspired to create this recipe based on the traditional party classic, Coconut Shrimp. However, since my husband is allergic to shrimp, I don’t get to enjoy it very often…if at all. I decided to update this recipe and use chicken instead of shrimp, and let me tell you…it turned out just as good if not better! You still get a delicious crispy and sweet crust from the panko and coconut breading, but with a juicy chicken breast instead. It’s so good and you are going to want to enjoy this recipe again and again!
If that wasn’t good enough, I topped with a velvety Thai red curry sauce made with my favourite Thai Red Curry paste, coconut milk and a touch of fish sauce and a bit of sugar for sweetness. Pair this crispy chicken and red curry sauce with coconut rice and some stir-fried seasonal veggies, and you will have a delicious and satisfying summer meal.
Why You Will Love This Recipe
- Crispy and Crunchy: The panko and coconut combo delivers a super satisfying texture without the need to deep-fry it!
- Light Yet Comforting: Coconut milk makes the curry sauce rich and creamy, but the dish still feels fresh and summery thanks to the coconut and veggies.
- Easy Oven Air-Fry/Baking Method: No special equipment needed, just your air fryer (or oven) and a baking tray!
- Great for Entertaining: It’s an impressive dish that looks gorgeous on the plate, perfect for summer dinner parties.
Let me know in the comments if you try this recipe or tag me on Instagram @seasonandserveblog so I can see your creation!
Enjoy the best of the season, every day! 🌿
Get the Recipe: Crispy Coconut-Crusted Chicken with Red Curry Sauce
Crispy Coconut-Crusted Chicken with Red Curry Sauce
Ingredients
For the Coconut-Crusted Chicken:
- 2 chicken breasts butterflied, halved and pounded (to have 4 1-cm thick chicken breasts)
- ½ cup all purpose flour
- 2 large eggs
- 1 tablespoon water
- ¾ cup panko
- ¾ cup unsweetened shredded coconut
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 4 tablespoons olive oil divided
For the Red Curry Sauce:
- 1 tablespoon coconut oil
- 3 tablespoons Thai red curry paste
- 1 ¼ cup coconut milk
- 1 teaspoon fish sauce
- 2 teaspoons granulated white sugar
For the Garnish:
- 1 lime cut into wedges
- ¼ cup cilantro roughly chopped
- 1 chili pepper finely chopped
Instructions
To Bread and Cook the Chicken:
- Begin by setting up your breading station. Add the flour to one bowl along with ⅛ teaspoon of sea salt and ⅛ teaspoon ground black pepper and mix to combine. In a separate bowl, add the eggs and beat with the water and the remaining ⅛ teaspoon of sea salt and ⅛ teaspoon ground black pepper. In a third bowl, combine the panko and the shredded coconut.
- Line a large baking tray with parchment paper and drizzle evenly with 2 tablespoons of olive oil. Set aside.
- Bread the pounded chicken breasts by coating it in the flour, then the egg, then the coconut breading. Ensure that all sides are fully coated and firmly pack on the coconut breading to achieve a thick, crispy crust. Place the breaded chicken breast on the oiled parchment paper and repeat for the remaining chicken breasts.
- Once all the chicken breasts are added and are arranged on the oiled baking tray, drizzle the remaining 2 tablespoons of olive oil over the top.
- Air fry at 400 degrees for 25 to 35 minutes, flipping halfway through cooking. The cooking time will vary depending on the thickness of the chicken breasts you are using.
To Make the Red Curry Sauce:
- While the chicken is frying, make the red curry sauce. Add the coconut oil to a small pot. Once melted, add the red curry paste and fry for 2 to 3 minutes, stirring constantly. Then add the coconut milk, fish sauce, and sugar and whisk to combine. Simmer over medium heat for 15 to 20 minutes, stirring occasionally, until slightly reduced and thickened.
To Serve:
- Once the chicken breasts are fully cooked, remove from the oven and slice into strips using a sharp knife. Arrange on a plate with coconut rice and a stir-fried vegetable of your choice. Pour the red curry sauce over the chicken and garnish with the lime wedges, cilantro, and chilis. Serve immediately and enjoy!
Video
Notes
- If you are baking the chicken breasts, bake at 400 degrees for 30 to 35 minutes, flipping halfway through cooking.
- You may need to add more sugar to this recipe, depending on your taste, and the brand of coconut milk and red curry paste that you use. Please adjust to your taste!