THAI RED CURRY CHICKEN SCHNITZEL SALAD
SERVES 4 PREP 15 MINS + MARINATING + CHILLING COOK 10 MINS
• ¼ cup coconut cream
• 2 tbsp Thai red curry paste
• 1 stem lemongrass, finely chopped
• 12 chicken tenderloins
• 1 cup panko crumbs
• oil, for shallow frying
• lime wedges, to serve
CRISPY SALAD
• ½ iceberg lettuce, torn
• 1 cup coriander
• ½ cup Thai basil
• 1 carrot, julienned
• 4 green onions, thinly sliced
• ¼ cup sweet chilli sauce
• 2 tbsp lime juice
• 100g fried noodles
1 In a bowl, combine coconut cream, curry paste and lemongrass. Add chicken, turning to coat. Cover and chill 2 hours or overnight to marinate.
Place crumbs on a sheet of baking paper. Remove chicken from
