2 lbs boneless, skinless chicken breasts, rinsed & patted dry
1/4 tsp salt
1/4 tsp ground pepper
1 1/4 cups light coconut milk
1 cup skim milk
3 1/2 Tbsps red curry paste
3/4 cup roasted, salted cashews
3/4 cup unsweetened coconut flakes
3/4 cup corn flakes
10 oz baby spinach
Preheat oven to 400 degrees
Lightly grease a large baking sheet
Cut the chicken into strips
Season with salt & pepper
In a wide, shallow bowl, whisk together 1 cup of the coconut milk, skim milk, & 1 1/2 Tbsps curry paste
In a food processor pulse together cashews & coconut flakes until finely chopped
Add the cornflakes & pulse until coarse
Transfer the mixture to a wide, shallow bowl
One by one, dip the chicken into the milk mixture, letting excess drip off
Place chicken into cashew mixture & turn to coat evenly
Transfer each chicken finger to the baking sheet
Bake the chicken fingers in the oven, turning once halfway through, until they are golden all over - about 10 mins
While the chicken cooks, whisk together the remaining 1/4 cup coconut milk & 2 Tbsps curry paste
Divide spinach onto places, top with chicken fingers & drizzle with sauce
