Curried Coconut Chicken Fingers

Servings: 4
Preparation Time: 20 minutes

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 tablespoons coconut oil, liquified
• 3/4 cup shredded coconut
• 3 teaspoons curry powder

Directions:

Preheat oven to 350 degrees; line baking sheet with foil.

Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil and then into coconut-curry mixture until well coated.

Place on baking sheet. Bake in preheated oven for 15 minutes or until internal temperature reaches 170 degrees.

Recipe and photo submitted by Tabitha, Cumming, GA.

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Favorite Thai Coconut Curry

Ingredients:

• 2 pounds ground meat (I use lamb and beef or lamb and turkey.)
• 1 medium-sized onion, chopped
• 28 ounces coconut milk
• 1–4 teaspoons Thai red curry paste, or to taste (For kids, I use 1/2–1 teaspoon.)
• 1/2 cup vegetable stock
• 1/4 cup fish sauce
• 1 tablespoon honey
• 1 tablespoon molasses
• 1 (11-ounce) package frozen sugar snap peas
• 1 (8-ounce) can sliced bamboo shoots, rinsed and drained
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 (15-ounce) can Chinese mushrooms, drained
• cilantro
• 1/4 cup shredded, unsweetened, dried coconut

Directions:

Brown meat and onion together, and drain and set aside.

In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey, and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.

Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well, and steamed.

Recipe submitted by Peggy, Jupiter, FL.

stock photo

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