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Spicy Coconut Chicken Strips

 Spicy Coconut Chicken Strips
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
4 ServingsPrep: 25 min. Cook: 5 min./batch


  • 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


  • 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°.

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Spicy Coconut Chicken Strips (continued)

Directions (continued)

  • 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. Yield: 4 servings (2/3 cup sauce).
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer