Crispy Chicken Tacos with Red Thai Curry Twist

Red Thai curry crispy chicken tacos

Red Thai curry crispy chicken tacos

Last Friday night, I decided to spice up our usual taco night with something a little different: Red Thai curry crispy chicken tacos. I was hosting a small get-together for a few friends, and I wanted to surprise them with flavors that danced on the palate. As soon as I served them, I watched my friend Sarah take a bite, her eyes lighting up as she exclaimed, “This is the best taco I’ve ever had!” What surprised me most was how well the combination of crispy chicken and that creamy spiced carrot and cabbage slaw came together. I used Kikkoman’s red Thai curry paste for the chicken, which added just the right zing without overwhelming the dish. I did run into a hiccup when I accidentally added too much paprika to the panko breadcrumbs, but it actually turned out to create a lovely golden crust that everyone raved about. These tacos are a delightful twist on traditional flavors, and they’re pretty quick to whip up, too. So, let me share how you can bring this delicious dish to your own table! Check out the recipe below.

Red Thai curry crispy chicken tacos

Prep: 20 mins | Cook: 10 mins | Total: 30 mins | Serves: 2

Ingredients

  • 40 grams of panko breadcrumbs
  • 1 teaspoon of paprika powder
  • oil for frying vegetables
  • 2 chicken breast fillets cut into strips
  • 40 grams of red Thai curry paste
  • 50 milliliters of mayonnaise
  • 160 grams of shredded carrot and cabbage mix
  • 6 plain tortillas
  • 8 milliliters of sriracha sauce
  • 5 grams of roughly chopped coriander

Instructions

Step 1

On a plate, combine panko breadcrumbs, paprika, and a good pinch of salt. Mix them together until they're well blended.

Step 2

Coat the chicken strips with vegetable oil, then press them into the spiced breadcrumb mixture until they’re fully covered.

Step 3

In a large non-stick pan, heat a drizzle of vegetable oil over medium-high heat. Fry the breaded chicken strips for 5-6 minutes on each side until golden and fully cooked.

Step 4

In a small bowl, mix together the red Thai curry paste, mayonnaise, 1 tablespoon of cold water, and a pinch of salt and pepper until well combined.

Step 5

In a large bowl, combine half of the curry mayo with the carrot and cabbage slaw. Stir well, then mix ½ tablespoon of cold water into the remaining mayo to loosen it.

Nutrition Information

calories: 761 calories
fat: 31 grams fat
carbohydrate: 77.97 grams carbohydrates
protein: 43 grams protein
fiber: 5 grams fiber
sugar: 10 grams sugar

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My Tip

For an extra crunch on your chicken strips, make sure to press them firmly into the panko and paprika mixture. This helps the breadcrumbs adhere better, resulting in that delightful golden crust we all crave.

Leftovers

After enjoying your Red Thai curry crispy chicken tacos, store any leftovers in a shallow glass container to keep the crust crispy. They’ll stay fresh in the fridge for up to three days. When you're ready to reheat, pop them in the oven at 180°C (350°F) for about 10 minutes to restore that delightful crunch!

Make It Your Own

For a delicious twist, try swapping the chicken for crispy tofu strips and use a coconut yogurt mixed with the red Thai curry paste instead of mayonnaise for a creamy, dairy-free sauce. It’s a fantastic way to keep things light and plant-based!

What I'd Do Differently

As I enjoyed these Red Thai curry crispy chicken tacos, I couldn’t help but think about adding a little more lime juice next time for an extra zing. The crunch from the slaw paired with the creamy mayo was delightful, but a sprinkle of fresh cilantro would elevate it even more. Cooking should be an adventure, and I can’t wait to tweak this recipe again!

#chicken tacos #Dinner for two #Easy dinner #Spicy chicken #sriracha mayo #Summer recipes