Coconut-Crusted Chicken With Cashew-Curry Sauce

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4 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon salt

2 tablespoons cornstarch

1/4 teaspoon ground red pepper

3/4 cup panko (Japanese breadcrumbs)

1/2 cup flaked unsweetened coconut

1 large egg white, lightly beaten

2 teaspoons canola oil

3/4 cup light coconut milk

2 teaspoons sugar

1 teaspoon red curry paste

1/2 teaspoon cornstarch

1 teaspoon canola oil

1/4 cup finely chopped shallots

1 tablespoon minced peeled fresh ginger

2 garlic cloves, minced

1/3 cup chopped dry-roasted cashews

1 tablespoon fresh lime juice

2 teaspoons fish sauce

4 lime wedges (optional)

4 cilantro sprigs (optional)

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