Carrot-ginger puree: Peel the carrots and ginger. Cut the carrots into slices and finely grate the ginger. Sauté both in 1 tbsp butter. Sprinkle with sugar and caramelize lightly. Season with salt and pepper, pour in the chicken stock and cook the vegetables over medium heat until tender, about 20 minutes. Stir occasionally during this process. When the clear soup has reduced to a syrupy consistency, finely grind the soft cooked carrots and ginger together with the remaining butter in a hand blender. Season the puree with salt, pepper and chili, keep warm.
Baked chicken: Meanwhile, cut the chili pepper in half lengthwise, remove the seeds, chop into small cubes, and mix with the shredded coconut. Rinse chicken breasts, rub dry and season with salt and pepper. Turn the meat in flour to the other side, drag through the egg and coat in the chili-coconut mixture.
Leisurely finish the breaded chicken breasts in hot peanut oil until golden brown and crispy on both sides, drain on a paper towel, season with salt and pepper and serve with the carrot-ginger puree. Garnish with coriander herb.
Sweet Chili Sauce is an excellent accompaniment.