INGREDIENTS
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2 Pounds chicken tenders
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4 Tablespoons Thai red curry paste
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1 Can coconut milk
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2 Cups Progresso panko breadcrumbs
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Oil for frying
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DIP INGREDIENTS
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1/4 Cup agave nectar
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1/4 Cup lime juice
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1 Tablespoon rice vinegar
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1 Tablespoon sriracha
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1 Teaspoon fish sauce
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1 Tablespoon chile flake (or less to taste)
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Pinch salt