Spicy Sansho Crusted Chicken with Thai Red Curry
A flavorful Thai-inspired dish with crispy sansho crust and spicy Thai red curry sauce. Serve with steamed vegetables and rice.
Ingredients
- ●4 chicken breastboneless, skinless
- ●2 sansho pepperscrushed
- ●2 tablespoons thai red curry paste
- ●2 tablespoons coconut oil
- ●1 tablespoon fish sauce
- ●1 tablespoon brown sugar
- ●2 tablespoons lemon juice
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the chicken breast with salt and pepper.
- 3
In a shallow dish, mix together crushed sansho peppers and 1 tablespoon of coconut oil.
- 4
Coat the chicken breast with the sansho mixture, pressing gently to adhere.
- 5
Heat the remaining 1 tablespoon of coconut oil in a large skillet over medium-high heat.
- 6
Sear the chicken breast until browned on both sides, about 2-3 minutes per side.
- 7
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through.
- 8
While the chicken is baking, prepare the Thai red curry sauce. In a small saucepan, heat the curry paste over medium heat.
- 9
Add the fish sauce, brown sugar, and lemon juice to the saucepan. Stir to combine.
- 10
Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened.
- 11
Serve the chicken breast with the Thai red curry sauce spooned over the top.