How To Make Thai Coconut Crumbed Chicken Traybake
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken breasts
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 tbsp Thai red curry paste
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp salt
- 1/2 cup flour
- 2 eggs, beaten
Instructions
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Preheat the oven to 400°F (200°C). Grease a baking tray.
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In a bowl, mix together the shredded coconut, breadcrumbs, red curry paste, garlic powder, ginger powder, and salt.
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Dip each chicken breast into flour, then into the beaten eggs, and finally into the coconut crumb mixture, pressing it onto the chicken to coat well.
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Arrange the coated chicken breasts on the greased baking tray.
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Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the coating is golden and crispy.
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Serve the Thai coconut crumbed chicken hot with steamed rice or salad.
Nutrition
- Calories : 460kcal
- Total Fat : 19g
- Saturated Fat : 10g
- Cholesterol : 192mg
- Sodium : 920mg
- Total Carbohydrates : 33g
- Dietary Fiber : 5g
- Sugar : 2g
- Protein : 38g
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