Red Thai curry crispy chicken tacos

Method7 steps · about 30 min

1. 1

   Step 1: Put the panko breadcrumbs (40g) and paprika (1 tsp) on a plate, season with a generous pinch of salt and mix to combine.

   Uses 40g panko breadcrumbs · 1 tsp ground paprika · 1 generous pinch salt (for breadcrumbs)

2. 2

   Step 2: Drizzle some vegetable oil over the chicken (2) strips, and toss to coat. Press the chicken strips into the spiced breadcrumb mixture until evenly coated.

   Uses vegetable oil for frying · 2 chicken breasts sliced into strips · prepared spiced breadcrumbs

3. 3

   Step 3: Heat a drizzle of vegetable oil in a large, wide, non-stick pan over a medium-high heat and fry the breaded chicken (2) strips for 5-6 mins on each side, or until golden and cooked through.

   Fry chicken strips · 6 minUses vegetable oil for frying · 2 chicken breasts sliced into strips

4. 4

   Step 4: Meanwhile, combine the red Thai curry paste (40g) and mayonnaise (50ml) in a small bowl with 1 tbsp cold water and a pinch of salt and pepper.

   Uses 40g red Thai curry paste · 50ml mayonnaise · 1 tbsp cold water (for curry mayonnaise)

5. 5

   Step 5: Put half the curry mayo in a large bowl with the carrot and cabbage slaw, and mix well. Add ½ tbsp cold water to the remaining red Thai curry mayo and stir to loosen.

   Uses 160g carrot and cabbage slaw mix · 1/2 tbsp cold water (to loosen remaining curry mayonnaise) · prepared curry mayonnaise, divided between slaw and loose sauce

6. 6

   Step 6: Put the tortillas (6) on a plate and microwave for 20 seconds on high, or until warm.

   Uses 6 plain tortillas

7. 7

   Step 7: Divide the creamy slaw, crispy chicken strips and remaining curry mayo evenly between the warmed tortillas (6). Drizzle over the sriracha (8ml) and top with the chopped coriander (5g). Serve any leftover curry mayo on the side for dipping.

   Uses 6 plain tortillas · 8ml sriracha · 5g coriander roughly chopped · prepared creamy slaw · remaining loosened curry mayonnaise · cooked crispy chicken strips