Thai Coconut Chicken!

So tasty! This was a little bit of an inspired meal for me.

Thai Coconut Chicken

2 lbs chicken tenders
Panko Bread Crumbs
3/4 cup. sweetened coconut
2 eggs

1 can pineapple tidbits, drained and reserve juice
1 T. Red Curry paste (or whatever kind you like)
3 T. soy sauce
1/2 can. coconut milk
1/3 c. chopped onion(I used a white onion because I didn't have green onion)


Preheat over to 375 degrees

In a bowl, whisk eggs until beaten. Set aside. Mix bread crumbs and coconut together and spread out on plate. Dip thawed chicken tender in egg then bread/coconut mixture. Place on greased cookie sheet for baking. Repeat, repeat, repeat.

Place in over and cook for 20-22 minute until coconut starts to brown and juices run clear.

In sauce pan, mix 1/2 can of pineapple tidbits, 1/2 the reserved pineapple juice, curry paste, coconut milk, chopped onion, and soy sauce. Simmer until it is 1/2 reduced and starts to thicken a little.

Plate chicken tenders and ladle small amount of sauce over each portion. Enjoy!

You could serve this over rice and make more of the sauce by doubling the sauce portion of the recipe. Since Rich is a little sensitive to curry, I put it in a bowl and we dip each bit in the sauce to our liking.