Peanut-Crusted Thai Chicken With Cucumber Salad

Name: Peanut-Crusted Thai Chicken With Cucumber Salad
Ingredients: 1 cup roasted unsalted peanuts; 1/4 cup Thai red curry paste; 1 tbsp kecap manis (thick sweet soy sauce); 1/2 cup coconut milk; 1 cup coarsely chopped fresh cilantro; 4 small boneless skinless chicken breasts; 1 small cucumber, halved lengthwise, seeded and thinly sliced; 2 cups bean sprouts; 1/3 cup coarsely chopped fresh mint; 1 medium red onion, thinly sliced; 1 tsp fish sauce; 2 tbsp sweet chili sauce; 1 tbsp lime juice; 1 tbsp peanut oil

14 ingredients

4 steps

Ingredients

1 cup roasted unsalted peanuts
1/4 cup Thai red curry paste
1 tbsp kecap manis (thick sweet soy sauce)
1/2 cup coconut milk
1 cup coarsely chopped fresh cilantro
4 small boneless skinless chicken breasts
1 small cucumber, halved lengthwise, seeded and thinly sliced
2 cups bean sprouts
1/3 cup coarsely chopped fresh mint
1 medium red onion, thinly sliced
1 tsp fish sauce
2 tbsp sweet chili sauce
1 tbsp lime juice
1 tbsp peanut oil

Directions

1

Preheat the oven to 375°F. Blend or process peanuts, curry paste, kecap manis, coconut milk and half the cilantro until just combined.
2

Place chicken in single layer on oiled baking pan. Spread with peanut mixture. Bake for 20 mins, or until chicken is cooked through. Remove from oven. Cover. Let stand for 5 mins; slice thinly.
3

Combine cucumber, bean sprouts, mint, onion and remaining cilantro in large bowl.
4

Whisk the sauces, juice and oil in a small bowl. Pour dressing over cucumber salad; toss gently to combine. Serve chicken topped with salad.