Besides their abundant monounsaturated fat, cashews also contribute a pleasing crunch to the sauce. The chicken and curry sauce gain a flavor and texture lift with flaked coconut and light coconut milk.
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon ground red pepper
3/4 cup panko (Japanese breadcrumbs)
1/2 cup flaked unsweetened coconut
1 large egg white, lightly beaten
2 teaspoons canola oil
3/4 cup light coconut milk
2 teaspoons sugar
1 teaspoon red curry paste
1/2 teaspoon cornstarch
1 teaspoon canola oil
1/4 cup finely chopped shallots
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1/3 cup chopped dry-roasted cashews
1 tablespoon fresh lime juice
2 teaspoons fish sauce
4 lime wedges (optional)
4 cilantro sprigs (optional)
How to Make It
Preheat oven to 400°.
To prepare chicken, sprinkle chicken evenly with 1/2 teaspoon salt. Combine 2 tablespoons cornstarch and red pepper in a large zip-top plastic bag. Combine panko and flaked coconut in a shallow dish. Place egg white in another shallow dish. Add chicken to bag; seal and shake well to coat evenly. Remove from bag; discard remaining cornstarch mixture. Dip 1 chicken breast half in egg white; dredge in panko mixture. Repeat procedure with remaining 3 chicken breast halves, egg white, and panko mixture.
Heat 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until lightly browned. Place skillet in oven. Bake at 400° for 8 minutes or until done.
To prepare sauce, combine coconut milk, sugar, curry paste, and 1/2 teaspoon cornstarch in a small bowl. Heat 1 teaspoon oil in a large saucepan over medium heat. Add shallots, ginger, and garlic to pan; cook 1 minute, stirring frequently. Add coconut milk mixture; bring to a boil. Cook 1 minute or just until slightly thick, stirring constantly. Remove from heat; stir in cashews, juice, and fish sauce. Garnish each serving with 1 lime wedge and 1 cilantro sprig.