Fusion food is always a good idea. The mix of the super crispy chicken and a wonderful spicy, creamy sauce is to die for! Perfect for any season and any occasion!
Ingredients (Serves 4)
4 4oz skinless, boneless chicken breasts, pounded to 1/8-inch thickness
2 cups breadcrumbs
1 cup plain flour
¼ cup of canola oil
10-12 brown mushrooms
5-7 tsp Mekhala Living Organic Green Curry Paste
9-12 oz coconut cream
Butterfly chicken breasts.
Pound chicken breasts between two sheets of cling film until about ⅛ inch thickness.
In 3 separate bowls or deep dish plates, prepare eggs, breadcrumbs, and flour.
Mix about a teaspoon of salt into the flour.
Cover chicken breasts first with the flour, then the eggs, then the breadcrumbs - in this precise order.
Heat oil in skillet at medium heat.
Drop a few breadcrumbs into oil, if they rise to the top quickly and start to sizzle, your oil is ready.
When the oil is ready, place chicken into skillet for about 5 minutes for each side until golden-brown. Depending on how big your skillet is, you may need to fry the chicken one at a time.
When chicken is done, plate and set aside.
Combine Mekhala Organic Green Curry Paste and coconut cream in a small pot and cook at low heat, stirring continuously. Salt and pepper to taste.
Add mushrooms into green curry sauce and cook for about 5 minutes. You may need to add a couple teaspoons of water into the sauce if it gets too thick.
When the sauce is ready, pour over chicken OR into a separate bowl as a dip.
Serve and enjoy!