Ingredients

The following ingredients have 5 Servings
  • 1 cup store-bought green curry paste
  • Two 14-ounce cans unsweetened coconut milk
  • 8 boneless
  • skinless chicken thighs
  • 2 tablespoons soy sauce
  • 1 cup plus 1 tablespoon unsweetened coconut flakes 
  • ½ teaspoon garlic powder
  • 2 teaspoons white pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 cup panko breadcrumbs 
  • 1 cup rice flour or all-purpose flour
  • 2 tablespoons honey
  • Vegetable oil
  • for frying

Instruction

  • Place ¾ cup of the curry paste and 1 can of the coconut milk in a large mixing bowl and whisk to combine
  • Add the chicken and toss to coat
  • Cover and refrigerate for at least 2 hours or up to 4 hours
  • Remove the chicken from the marinade and transfer to a large saucepan
  • Add 2 tablespoons of the remaining curry paste, the remaining 1 can coconut milk, the soy sauce, 1 tablespoon of the coconut flakes, and the garlic powder
  • Bring to a simmer over medium-high heat
  • Decrease the heat to maintain a low simmer and cook for 15 minutes, or until chicken is partially cooked through
  • Remove the chicken from the pot, shaking off excess sauce, and set aside
  • Continue to cook the coconut milk mixture until it has reduced by half
  • Set aside and keep warm
  • Combine the white pepper, cumin, cinnamon, coriander, and salt in a small bowl
  • Place the remaining 1 cup coconut flakes, the panko, and rice flour in a large-zip-top bag
  • Add two-thirds of the seasoning mix and shake to combine
  • Add the chicken, a few pieces at a time, and shake to coat
  • Remove the chicken to a baking sheet and cover until ready to fry
  • Combine the honey and remaining 2 tablespoons curry paste in a small bowl and set aside
  • Heat 1 inch of oil in a large Dutch oven or other heavy pot to 350°F
  • Add chicken to the oil, a few pieces at a time, and cook until golden brown and cooked through, 5 to 6 minutes, turning halfway through cooking
  • Drizzle the chicken with the honey sauce and serve with the reduced coconut sauce alongside