Thai red curry chicken schnitzel with crispy salad

Add an exotic edge to a classic with this chicken schnitzel recipe. Marinated in Thai flavours then crumbed to perfection, this schnitzel is delicious served as a family meal with a crispy salad

By Jennene Plummer
  • 15 mins preparation
  • 10 mins cooking
  • 2 hrs marinating
  • Serves 4
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  • 1/4 cup coconut cream
  • 2 tablespoon Thai red curry paste
  • 1 stem lemongrass, finely chopped
  • 12 chicken tenderloins
  • 1 cup panko crumbs
  • oil for shallow-frying
  • lime wedges to serve
Crispy salad
  • 1/2 iceberg lettuce, torn
  • 1 cup coriander
  • 1/2 cup Thai basil
  • 1 carrot, julienned
  • 4 spring onions, thinly sliced
  • 1/4 cup sweet chilli sauce
  • 2 tablespoon lime juice
  • 100 gram fried noodles


  • 1
    In a bowl, combine coconut cream, curry paste and lemongrass. Add chicken, turning to coat. Cover and chill for 2 hours or overnight to marinate.
  • 2
    Place crumbs on a sheet of baking paper. Remove chicken from marinade. Press into crumbs to coat, reserving remaining marinade. Chill for 20 minutes.
  • 3
    In a large frying pan, heat oil on high. Cook chicken for 3-4 minutes each side until golden and cooked through. Drain on a paper towel.
  • 4
    For the crispy salad: In a large serving bowl, combine lettuce, herbs, carrot and onion. When ready to serve, toss through combined sauce and lime juice, then scatter with noodles.
  • 5
    Serve sliced chicken with salad and lime wedges.


  • Use a julienne peeler to easily make thin strips of vegetables.