Coconut Chicken Strips

1 cup unsweetened coconut cream

1/2 tablespoon curry powder

1/4 cup cilantro leaves, chopped

2 tablespoons fish sauce

1 tablespoon granulated sugar

1 tablespoon fresh lime juice

1 teaspoon kosher salt

4 (5-ounce) skinless and boneless chicken breasts, sliced into 1-inch wide strips

Vegetable oil, for cooking

In a medium bowl, whisk together coconut cream, oil, curry powder, cilantro, fish sauce, sugar, lime juice and salt. 

Add chicken and toss to coat. Let stand at room temperature for 30 minutes or refrigerate up to 4 hours.

Heat 2 tablespoons of oil in a large skillet. Working in batches, cook chicken strips about 3 minutes per side until cooked through. Add oil to pan as needed to keep chicken from sticking. 

Serve hot.