Crust Issues
Peanut-Crusted Chicken Breasts with Thai Basil Curry Cream Sauce
40 minutes
Serves 4
DinnerThai
Herb's take
Tonight, we’ll fuse Western crunch with Thai flair: juicy chicken breasts enrobed in a shattering peanut crust, gilded with a silky, aromatic curry basil sauce. You’ll learn how to maximize peanut flavor and keep that coating crisp while making a sauce that’ll have you questioning your takeout loyalties.
Equipment needed
- Wire rack
- Food processor
Ingredients
Yield
4
Instructions
- 01Set up three shallow bowls: fill the first with flour, the second with beaten eggs, and the third with the chopped peanuts.
- 02Season the chicken breasts all over with salt and pepper.
- 03Dredge each chicken breast in flour, then dip into the eggs, then coat thoroughly in the peanuts, pressing to adhere. Set aside on a plate.
- 04Heat 4 tablespoons of vegetable oil in a large skillet over medium heat. Once shimmering, add the coated chicken breasts. Fry for 4-5 minutes per side until golden brown and cooked through. Transfer to a wire rack set over a baking sheet.
- 05Wipe out the skillet and return to medium heat. Add remaining 2 tablespoons oil and the butter.
- 06Add the onion and sauté until translucent, about 3 minutes.
- 07Add the minced garlic and curry powder. Stir constantly for 30 seconds until fragrant.
- 08Pour in the coconut milk and chicken broth, stirring to scrape up any browned bits.
- 09Add fish sauce and brown sugar and simmer for 3-4 minutes until slightly thickened.
- 10Remove the pan from the heat and stir in lime zest, juice, and chopped Thai basil. Taste and adjust seasoning if needed.
- 11To serve, plate each chicken breast, spoon some basil curry sauce over the top, and garnish with extra Thai basil leaves for a fragrant finish.
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