3 boneless chicken breasts (about 1½ pounds)
Salt and freshly ground pepper
½ cup coconut milk
2 teaspoons green curry paste (or to taste)
1 cup panko or bread crumbs
¼ cup vegetable oil
Preheat oven to 400 F.
Slice chicken breasts across the grain into ½-inch-thick strips. Season with salt pepper.
Combine coconut milk and curry paste in a bowl. Place chicken strips in bowl and marinate for 30 minutes. Drain and roll in panko.
Heat 2 tablespoons oil in a skillet over medium-high heat. Add chicken in batches and fry until each side is crisp, about 3 minutes. Place on baking sheet and continue to fry remaining chicken strips, adding more oil as necessary.
Place baking sheet in oven and bake for 6 to 8 minutes, or until chicken is cooked through and juices are clear.