SEASON chicken tenderloins with salt and pepper. Heat 2 tablespoons butter in large skillet over medium-high heat. Saute chicken until cooked through and golden brown on all sides. Transfer chicken to plate. Tent with foil.
REDUCE heat to medium. Add remaining butter to pan. Saute shallots and curry powder, cooking and stirring until softened, about 3 minutes. Add apple juice to skillet. Increase heat to medium-high. Bring sauce to boil. Simmer, cooking until sauce reduces and begins to thicken, about 6 minutes.
ADD coconut milk, cilantro and mint to skillet. Cook and stir until blended. Season to taste with salt and pepper. Return chicken and accumulated juices to skillet. Simmer until heated through, about 4 minutes. Transfer chicken to serving plate. Serve sauce over chicken.