Thai Coconut Crumbed Chicken Traybake Recipes

THAI COCONUT CRUMBED CHICKEN TRAYBAKE

Thai coconut crumbed chicken traybake image

Contrast breaded chicken with squash, tomatoes and aubergine flavoured with spicy Thai red curry paste

Provided by Good Food team

Time 1h15m

Number Of Ingredients 11

Ingredients

1 butternut squash , peeled, deseeded and cubed
1 large aubergine , cubed
1 tbsp rapeseed oil
3 tbsp desiccated coconut
4 tbsp fresh breadcrumb
4 skinless chicken breasts
1 egg , beaten
300g cherry tomato
2 tbsp Thai red curry paste
handful coriander leaves, roughly chopped
lime wedges, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the squash and aubergine in the oil, then season and spread out in a single layer. Roast for 30 mins, turning once.
On a plate, mix the coconut and breadcrumbs with some seasoning. Dip the chicken breasts in the egg, then press in the crumbs to coat, shaking off any excess.
Toss the tomatoes and curry paste in with the roasted veg and give everything a good stir. Nestle the chicken breasts in the veg and pop back in the oven for a further 25-30 mins until the chicken is cooked through, shaking the pan once or twice. Sprinkle over the coriander and serve with lime wedges to squeeze over.

Nutrition Facts : Calories 414 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 0.9 milligram of sodium

THAI COCONUT CHICKEN

Thai Coconut Chicken image

This dish is super easy and lower in fat too!

Provided by Amy Brolsma

Categories World Cuisine Recipes Asian Thai

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups dry jasmine rice
3 cups water
1 ½ pounds skinless, boneless chicken breast halves - cubed
1 tablespoon curry powder
2 cups 1 inch pieces asparagus
1 cup snow peas
½ cup shredded carrots
1 cup chopped green onions
1 (14 ounce) can light coconut milk

Steps:

In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
In a medium size bowl, combine the chicken and curry powder, and toss to coat.
Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.

Nutrition Facts : Calories 697 calories, Carbohydrate 91.4 g, Cholesterol 98.8 mg, Fat 12.1 g, Fiber 4.7 g, Protein 50.9 g, SaturatedFat 6.1 g, Sodium 140.8 mg, Sugar 3.6 g

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