Coconut Crusted Chicken with Thai Curry Shrimp | Chef Jean-Pierre

By Chef Jean-Pierre · 35 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Cut the chicken into thin scallopini, or place each breast between plastic wrap and flatten to 1/4 inch thick.
3. Lightly dredge the chicken in the seasoned flour, dip it in the beaten egg, then coat it in the panko and coconut mixture.
4. Heat the oil in a non-stick skillet. Cook 2 to 3 minutes per side until golden brown.
5. Finish in the oven for a few minutes until the internal temperature reaches 155-165°F.
6. For the sauce, heat the oil in a saucepan. Add the shallots and cook a few minutes until very light golden brown.
7. Add the shrimp and cook a couple of minutes. Add the lime zest, curry paste, chicken stock and coconut milk.
8. Simmer to reduce for 5 minutes, and thicken with cornstarch if needed.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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