A puree of spinach and basil lends color and flavor to this Thai-style main dish. 
4 tablespoons fish sauce (nam pla)
1 tablespoon minced garlic
1 tablespoon sugar
1 teaspoon ground black pepper
1 1/2 pounds skinless boneless chicken tenders

1 tablespoon vegetable oil plus additional oil (for frying)
3 tablespoons Thai green or red curry paste
2 cups canned unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
1/4 cup (packed) golden brown sugar

1 10-ounce package ready-to-use fresh spinach
1 cup fresh basil leaves

3 large egg whites
1/2 cup cornstarch
2 tablespoons all purpose flour
1/4 cup water

Steamed rice 

Combine 2 tablespoons fish sauce, garlic, sugar and pepper in medium bowl. Add chicken. Refrigerate 1 hour.

Heat 1 tablespoon oil in medium saucepan over medium heat. Add curry paste; sauté until fragrant, about 2 minutes. Stir in coconut milk, stock, sugar and 2 tablespoons fish sauce. Simmer until flavors blend and sauce thickens slightly, about 10 minutes. Keep warm.

Cook spinach in pot of boiling water until soft, about 3 minutes. Drain well. Cool spinach and squeeze dry. Transfer spinach to blender. Add 1/4 cup sauce and basil; puree mixture.

Using electric mixer, beat egg whites, cornstarch, flour and 1/4 cup water in large bowl until smooth. Drain chicken; add to batter, stirring to coat. Pour enough oil into heavy large pot to reach depth of 3 inches. Heat to 350°F. Working in batches, add chicken to pot and deep-fry until cooked through and golden, turning frequently, about 2 minutes. Using tongs, transfer chicken to paper towels.

Add spinach puree to sauce. Bring to boil. Remove from heat. Place chicken atop steamed rice. Pour sauce over; serve. 

Serves 6.