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Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad

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Pairing chicken breast with smoked bacon lardons, this indulgent Thai Style Coconut Fried Chicken and Green Curry Mayo brings a restaurant quality experience straight into your home.

Tags:
Spicy
•Egg(s) not included
Allergens:
Hvede
•Gluten
•Egg
•Senf

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 40 minutes
DifficultyEasy

Ingredients

serving amount

350 grams

Salad Potatoes

2 unit(s)

British Chicken Breasts**

50 grams

Breadcrumbs

(Contains: Hvede, Gluten)

15 grams

Desiccated Coconut

1 unit(s)

Mango

1 bunch(es)

Coriander**

22.5 milliliter(s)

Rice Vinegar

120 grams

Coleslaw Mix**

90 grams

British Smoked Bacon Lardons**

64 grams

Sweet Chilli Sauce

64 grams

Mayonnaise

(Contains: Egg, Senf)

45 grams

Thai Green Style Paste

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)3951 kJ
Energy (kcal)944 kcal
Fat37.2 g
of which saturates11.3 g
Carbohydrate102.2 g
of which sugars50.2 g
Dietary Fibre14 g
Protein51.3 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Rolling Pin
•Baking Paper
•Bowl
•Large Frying Pan
•Large Salad Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the salad potatoes widthways (halve any large ones again). Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

When the oven is hot, roast the potatoes on the top shelf, 20 mins.

Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

2

Crack the egg (see pantry for amount) into a medium bowl and whisk. 

Put the breadcrumbs and dessicated coconut into another bowl, season with the salt (see pantry for amount) and pepper. Mix together.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

3

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

While the chicken bakes, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

Roughly chop the coriander (stalks and all).

In a large bowl, combine the rice vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Stir the coleslaw mix through the dressing and set aside for now.

5

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.

Drizzle the smashed potatoes with more oil, scatter over the bacon lardons, then drizzle over half the sweet chilli sauce. 

Return to the top shelf until crispy and golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, in a small bowl, mix together the mayo, Thai green style paste and sugar for the sauce (see pantry for amount).

6

Cut the chicken widthways into 2cm thick slices.

Add the mango and coriander to the dressed coleslaw mix and toss together.

Use the back of a spoon to spread the curry mayo onto each of your plates. Top with the sliced chicken, then drizzle over the remaining sweet chilli sauce.

Serve the coriander and mango salad and sweet chilli bacon smashed potatoes alongside.

Enjoy!

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