Green Curry Chicken and Prawn Parma

Serves 4

Time 40 minutes

Ingredients

For the Schnitzel

Canola oil, for shallow frying
2 chicken breasts, halved horizontally

1 cup plain flour

1 tbsp salt

1 tsp pepper

4 eggs

1 tbsp Thai green curry paste

¼ cup coconut cream

2 cup panko crumb

1 cup crispy onions/fried shallots

4 fresh kaffir lime leaves, finely chopped

Salt, to season 

For the Prawns

2 tbsp coconut oil

2 shallots, finely chopped

3 garlic cloves, chopped

¼ cup Thai green curry paste

1 cup coconut cream

400g green prawns, tails removed

4 Makrut lime leaves, finely chopped

For the Salad 

100g cherry tomatoes, halved

1 cup bean sprouts

1 Lebanese cucumber, halved and sliced

½ cup Thai basil leaves

1 cup coriander

¼ cup fried shallots

¼ cup spring onion

For the Salad Dressing

1 tbsp fish sauce

1 tbsp white sugar

1 lime, juiced

1 red chilli, deseeded and finely chopped

¼ cup water

Garnish

¼ cup spring onion

2 cups mozzarella, grated

Method

Firstly, prepare your salad. Place all salad ingredients into a bowl. Place all dressing ingredients into a separate bowl, stirring until sugar has dissolved. Refrigerate until you are ready to serve. Do not dress until ready to serve.

Place chicken breast halves onto a piece of cling film. Cover over with another piece of cling film and flatten with a kitchen mallet or rolling pin until the chicken is half a centimetre thick.

To set up your crumbing station - in one bowl, place flour, salt and pepper. Mix to combine. In another bowl, crack the eggs and add the green curry paste and coconut cream. Whisk until well combined. In a third bowl, add the panko crumbs, fried shallots and finely chopped kaffir lime leaves. Toss these together until well mixed.

Place your chicken fillet into the seasoned flour and dust on both sides. Then dip into the curried egg mix, letting any excess egg drip off before placing in the crumb mix, covering well on both sides, pressing down to ensure the crumb mix sticks to the chicken. Repeat with remaining chicken and place separately only a cooking tray. If time permits, place crumbed fillets in the fridge and let them rest for half an hour. This helps to make sure the crumb mix will stick when cooking. 

To cook the schnitzels, in a large frying pan, add canola oil 2 cm thick for shallow frying. Heat the oil on a medium heat. When the oil is hot, add the schnitzels to the pan. You may have to do this in batches. Cook for four minutes on either side until golden and crunchy. Remove the schnitzels onto a plate lined with paper towel to drain.

To make the green curry prawns, heat a large frying pan over medium-high heat. Add 2 tablespoons of coconut oil. Once hot, fry your prawns for two minutes on either side. Remove prawns to a bowl before the next step.

Add another good glug of coconut oil to the same frying pan, still on medium-high heat. Add the diced shallots and garlic and cook, stirring for one minute. 

Add the green curry paste and coconut cream. Mix, stirring for a few minutes until you create a thick curry sauce. Be careful not to cook it for too long as the sauce may split. Remove from the heat. Add the prawns, kaffir lime leaves and mix to combine. 

Place to cook schnitzels onto an oven tray. Top with a generous amount of the curry prawns. Sprinkle with chopped spring onion and grated mozzarella and cook under the grill until the cheese is melted and golden.

Serve with dressed salad.