Ingredients
3 boneless chicken breasts
Salt and freshly ground pepper
1/2 c. coconut milk
2 tsp. green curry paste
1 c. panko or breadcrumbs
1/4 c. vegetable oil
1/2 c. mayonnaise
1/2 c. yogurt
1 tsp. grated ginger root
1 tsp. Thai green curry paste
1 tbsp. lime juice
1 tsp. grated lime rind
Salt and freshly ground pepper
Preparation
Step 1Slice chicken breasts across the grain into ½-inch-thick strips. Season chicken with salt and pepper.Step 2Combine coconut milk and curry paste in a bowl. Place chicken strips in bowl and marinate for 30 minutes. Roll in panko.Step 3Preheat oven to 400 degrees F.Step 4Heat 2 tablespoons oil in a skillet oven medium high heat. Add chicken in batches and fry until each side is crisped, about 3 minutes. Place on baking sheet and continue to fry remaining chicken strips.Step 5Place baking sheet in oven and bake for 6 to 8 minutes or until cooked through and juices are clear.Step 6Combine mayonnaise ingredients and serve.
