A delightful twist on chicken tenders, combining the tropical flavors of coconut and cashews with a hint of curry spice.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Cut the chicken breasts into strips about 3 inches long and 1/2 inch wide. Season them with salt and black pepper.
Cut the chicken evenly for consistent cooking.
In a mixing bowl, whisk together 1 cup of the coconut milk and 1 tablespoon of the red curry paste.
Ensure the curry paste is fully dissolved for even flavor.
In a food processor, pulse the cashews and flaked coconut until finely chopped. Mix with the panko breadcrumbs in a shallow dish.
Don't over-process the mixture; it should have a coarse texture.
Dip each chicken strip into the coconut milk mixture, then coat it in the cashew mixture. Place on the prepared baking sheet.
Press the coating firmly onto the chicken for better adhesion.
Bake the chicken strips for 20 minutes, flipping halfway through, until golden and cooked through.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
While the chicken bakes, whisk together the remaining coconut milk and curry paste to make a sauce.
Heat the sauce gently for a warm drizzle.
Serve the chicken tenders over a bed of fresh spinach and drizzle with the curry sauce.
Garnish with extra coconut flakes for a decorative touch.
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