Coconut Crusted Chicken Breast with a Shrimp Thai Curry Sauce

4.34 from 6 votes
Servings 4


For the Chicken Breast:

  • 4 6 oz Chicken Scaloppini Chicken Breast cut into thin Scallopini
  • 2 cups All-Purpose Flour seasoned with Salt and Pepper
  • 2 Eggs lightly beaten seasoned with Salt and Pepper
  • 1 ½ cup Panko Japanese Bread Crumbs mixed with the coconut
  • 1 cup shredded Coconut Whole food
  • 1 tablespoon Coconut Oil

For the Shrimp Thai Curry Sauce:

  • 1 tablespoon Coconut Oil or Roasted Sesame Oil
  • 2 minced Shallots or Red Onion if you do not have shallots
  • 1 pound Shrimp medium size (21/25) cut in 2 halves long way
  • Zest of 1 Lime
  • 1 tablespoon Red Curry Paste
  • 1 ½ cup Chicken Stock
  • ½ cup Coconut Milk
  • Corn Starch if necessary


  • For the Chicken Breast:
  • Preheat Oven to 375°
  • See how to cut the Chicken on the Chicken Milanese recipe on YouTube:
  • Cut the chicken breast into Scallopini or place the chicken breast between 2 sheets of plastic wrap and flatten to ¼ inch thick.
  • Dredge them lightly in the seasoned flour and dip them in the egg mixture, then in the panko and coconut mixture.  
  • Heat the oil in a non-stick skillet.  Cook for 2 to 3 minutes on each side until golden brown. 
  • Place in the oven for a few minutes until internal temp is 155/165F
  • For the Shrimp Thai Curry Sauce:
  • In a sauce pan, add the oil, when hot, add the Shallots cook for a few minutes until they turn very light golden brown.  
  • Add the Shrimp and cook for a couple minutes.  Add lime zest, curry, stock and coconut milk.  
  • Let reduce for 5 minutes and adjust consistency with corn starch if necessary.


Click on the like below for the Roasted Sesame Oil:
Click on the below for the Silicone Baking Matt:
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