Spicy Coconut Chicken Strips Recipe
Spicy Coconut Chicken Strips Recipe photo by Taste of Home

Spicy Coconut Chicken Strips Recipe

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My family has always enjoyed Thai food, but we really love chicken curry. Since we have a two-year-old son, I wanted to make something that he would eat. Since his favorite food is chicken strips, I started making the strips with some curry flavor. Now my family prefers these even more than my chicken curry.—Daniel Fox, Queen Creek, Arizona
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES: 4 servings


  • 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
  • 1/4 cup chunky peanut butter
  • 1/4 cup coconut milk
  • 3 tablespoons 2% milk
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice

Nutritional Facts

3 tenderloins with 2 tablespoons plus 2 teaspoons sauce equals 638 calories, 42 g fat (15 g saturated fat), 124 mg cholesterol, 580 mg sodium, 40 g carbohydrate, 4 g fiber, 31 g protein.


  1. 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.
  2. In an electric skillet or deep fryer, heat oil to 375°.
  3. Fry chicken, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
  4. 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. Yield: 4 servings (2/3 cup sauce).
Originally published as Spicy Coconut Chicken Strips in Taste of Home Winning Recipes 3 2012, p146

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Jan. 9, 2016

"This recipe was absolutely delicious! I substituted the chili powder with curry powder, as I don't care for chili powder. It's just the right amount of sweet with a subtle taste of coconut."

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