Ingredients
2 eggs1/2 cup coconut milk2 tablespoons red curry paste1 tablespoon cornstarch1 cup sweetened shredded coconut1 cup all-purpose flour4 teaspoons chili powder12 chicken tenderloinsOil for deep-fat fryingPEANUT DIPPING SAUCE:1/4 cup chunky peanut butter1/4 cup coconut milk3 tablespoons 2% milk4-1/2 teaspoons reduced-sodium soy sauce3 garlic cloves, minced1 tablespoon minced fresh cilantro1 tablespoon brown sugar1 tablespoon lime juice
Preparation
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.
