Spicy Thai Curry Chicken Encrusted with Peanuts
Spice up your dinner table with this mouthwatering Spicy Thai Curry Chicken Encrusted with Peanuts! Juicy chicken breasts are marinated in a bold blend of Thai red curry paste, creamy coconut milk, zesty lime juice, and aromatic garlic and ginger, infusing every bite with vibrant Southeast Asian flavors. Coated in a crunchy crust of roasted peanuts and panko breadcrumbs, then seared and baked to perfection, this dish achieves an irresistible balance of tender and crispy textures. Serve it over fragrant jasmine rice and garnish with fresh cilantro for a stunning presentation that’s as satisfying to the eyes as it is to the taste buds. Perfect for impressing guests or adding a gourmet twist to weeknight dinners, this Thai-inspired recipe is a celebration of fiery, tangy, and nutty goodness!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons Thai red curry paste
- 1 cup coconut milk
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 3 cloves garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 1 cup roasted peanuts (crushed)
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 cups jasmine rice (cooked, for serving)
Instructions
In a medium bowl, whisk together the Thai red curry paste, coconut milk, fish sauce, brown sugar, lime juice, minced garlic, and grated ginger to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with vegetable oil.
In a shallow dish, combine the crushed peanuts, panko breadcrumbs, salt, and black pepper.
Remove the chicken from the marinade, letting the excess drip off. Press each chicken breast into the peanut and breadcrumb mixture, coating both sides thoroughly. Place the encrusted chicken breasts on the prepared baking sheet.
Heat a large skillet over medium-high heat and add the vegetable oil. Sear the chicken breasts for 2-3 minutes per side to create a golden crust. Transfer the seared chicken back to the baking sheet.
Bake the chicken in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes.
Serve the Spicy Thai Curry Chicken over cooked jasmine rice, and garnish with fresh cilantro. Optionally, pair with steamed vegetables or a side salad for a complete meal.
Nutrition Facts
Calories |
3814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 7257 mg | 316% | |
| Total Carbohydrate | 413.2 g | 150% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 37.1 g | ||
| Protein | 282.3 g | 565% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1716 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
