THAI RED CURRY CHICKEN SCHNITZEL SALAD
SERVES 4 PREP 15 MINS + MARINATING + CHILLING COOK 10 MINS PER SERVE 2538kj
¼ cup coconut cream 2 tbsp Thai red curry paste 1 stem lemongrass, finely chopped 12 chicken tenderloins 1 cup panko crumbs oil, for shallow frying lime wedges, to serve
CRISPY SALAD
½ iceberg lettuce, torn 1 cup coriander ½ cup Thai basil 1 carrot, julienned 4 green onions, thinly sliced ¼ cup sweet chilli sauce 2 tbsp lime juice 100g Chang’s Original Fried Noodles
In a bowl, combine coconut cream, curry paste and lemongrass. Add chicken, turning to coat. Cover and chill 2 hours or overnight to marinate.
Place crumbs on a sheet of baking paper. Remove chicken from marinade. Press into crumbs to coat, reserving remaining marinade. Chill 20 mins.
In a large frying pan, heat oil on high. Cook chicken 3-4 mins each side until golden and cooked through. Drain on paper towel.
4 CRISPY SALAD
In a large serving bowl, combine lettuce, herbs, carrot and onion. When ready to serve, toss through combined sauce and lime juice, and scatter with noodles.
Serve sliced chicken with salad and lime wedges.