Sara

Crispy Chicken and Red Curry

Slice your chicken breasts in half so that the thickness is even on each side.

Marinate your chicken with the ingredients below. Let sit for at least 15 mins.

Meanwhile, begin cooking your jasmine rice.

Add some oil to your panko breadcrumbs to help them crisp up in the oven.

Dip your chicken in flour, then egg wash and then the panko breadcrumbs before placing it on a baking sheet lined with parchment paper.

Bake at 430F for 25-35 mins, flipping halfway through.

Broil for 2-3 minutes to get extra crispy.

Prepare your curry sauce then assemble your bowl with crispy chicken and curry sauce served over a bed of jasmine rice.

For the curry sauce, cook down red onions (finely chopped) in neutral oil.

Add in your Thai red curry paste, garlic cloves, curry powder, coconut milk, brown sugar and oyster sauce. Bring it to a boil, then reduce heat, cover and let simmer for 20 mins on low.

Add in fresh lime juice, salt and pepper and that's your sauce!