Combine Buttermilk (1 cup), Egg (1), Unsweetened Coconut Milk (15 fluid ounce), Chicken Strips (1 pound), Curry Powder (1 tablespoon), Salt and Pepper (to taste). Let the chicken marinate at room temperature for at least 15 minutes.
Add Vegetable Oil (1/2 cup) to a dutch oven and preheat to medium high heat. Add All-Purpose Flour (2 cup) to a bowl and dredge the chicken through the flour. Place chicken strips one at a time into the vegetable oil. Fry each side until golden brown.
To make the aioli, combine Mayonnaise (1 cup), freshly grated Fresh Ginger (1 tablespoon) and Salt and Pepper (to taste)
To serve, place a few chicken strips into a Flour Tortilla (to taste), add Red Cabbage (to taste), Jalapeño Pepper Slices (to taste), Serrano Pepper Rings (to taste), shredded Carrot (to taste) and put a dollop of ginger aioli on top. Serve and enjoy!