One of the most loved recipes on my site is my Crispy Chicken Tenders. I don't particularly enjoy chicken breasts, and when I got a whole bunch of them from Butcher Box, I created the crispy chicken tenders to make them a bit more...palatable. Delicious, actually. The chicken tenders make me excited to eat a chicken breast, haha. But when I got more chicken breasts, I decided to get creative again.
This Peanut Crusted Thai Chicken is another fun way to make chicken breasts delicious. Chicken breasts sliced thinly, then coated in curry paste, coconut, and peanuts, then baked until it's crispy. Throw the chicken on top of some greens, and it's perfect for weeknight dinners.
To give this this chicken some extra flavor, I dip it in a mixture of red curry paste and coconut milk. Combine that with the toasty flavor of the peanuts and coconut and this chicken gives you hints of thai coconut curry flavor. It's delicious and fun.
Coming soon is a yummy, hearty summer salad that features this tasty chicken, so keep your eyes peeled for that. In the mean time, give this chicken a try. Jazz up those rubbery chicken breasts! Make your family love chicken again.
Peanut Crusted Thai Chicken
2 lg. chicken breasts
salt and pepper
2/3c canned coconut milk
2T red curry paste
1 1/2c coconut flakes
1 1/2c peanuts
Pre-heat the oven to 375 and line a baking sheet with parchment paper.
Slice each chicken breast into 2 filets (like you're butterflying it, but cut it all the way through) and sprinkle each side with salt and pepper.
Whisk the coconut milk and curry paste together in a bowl.
Grind the coconut flakes and peanuts together in a food processor until they're crumbs. Dump the crumbs onto a plate.
Dip the chicken into the coconut milk, then coat it with the peanut mixture.
Repeat with each piece of chicken, then place them on the parchment-lined baking sheet.
Bake the chicken for 20 minutes, or until cooked through.
If you decide to give this chicken a try, post a picture on Instagram, and tag me with #ideatthatfoodtoo. Or you can Pin this picture below to save the recipe for another time.