Crispy Thai Red Curry Chicken Tacos

Name: Crispy Thai Red Curry Chicken Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 2 chicken breasts, sliced into strips; 160 g carrot and cabbage slaw mix; 6 plain tortillas; 40 g panko breadcrumbs; 1 tsp ground paprika; 40 g red Thai curry paste; 50 ml mayonnaise; 2 tbsp vegetable oil; 8 ml sriracha; 5 g coriander, roughly chopped

These crispy chicken tacos bring together crunchy panko-coated chicken, creamy Thai red curry mayo, fresh slaw, and a kick of sriracha. They are quick to make, bold in flavor, and perfect for an easy weeknight dinner or casual taco night.

Servings2 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

chicken breasts, sliced into strips
2
carrot and cabbage slaw mix
160 g
plain tortillas
6
panko breadcrumbs
40 g
ground paprika
1 tsp
red Thai curry paste
40 g
mayonnaise
50 ml
vegetable oil
2 tbsp
sriracha
8 ml
coriander, roughly chopped
5 g

Step-by-Step Instructions

Combine the panko breadcrumbs, paprika, and a good pinch of salt on a shallow plate. Mix well so the seasoning is evenly distributed.

Lightly coat the chicken strips with vegetable oil, then press each piece into the seasoned panko until well covered on all sides.

Heat a thin layer of vegetable oil in a large non-stick frying pan over medium-high heat. Cook the chicken strips for 5-6 minutes per side, turning once, until golden, crisp, and cooked through.

While the chicken cooks, stir the Thai red curry paste, mayonnaise, 1 tbsp cold water, a pinch of salt, and a little black pepper together in a small bowl until smooth.

Spoon about half of the curry mayo into a large bowl with the carrot and cabbage slaw. Toss until the vegetables are evenly coated. Stir another 1/2 tbsp cold water into the remaining curry mayo to make it easier to drizzle.