Lunch: Spicy Coconut Chicken Strips Recipe

Ingredients

2 eggs
1/2 cup coconut milk
2 tablespoons red curry paste
1 tablespoon cornstarch
1 cup flaked coconut
1 cup all-purpose flour
4 teaspoons chili powder
12 chicken tenderloins
Oil for deep-fat frying

Instructions

In a shallow bowl, whisk the eggs, coconut milk, curry paste and cornstarch until smooth. In another shallow bowl, combine the coconut, flour and chili powder. Dip chicken in egg mixture, then coat with coconut mixture.
In an electric skillet or deep fryer, heat oil to 375 °.
Fry chicken, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
In a microwave-safe bowl, combine sauce ingredients. Cover and microwave on high for 45 seconds or until heated through, stirring once. Serve with chicken.

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