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  • 1.

    Pound the garlic, coriander root and salt in a mortar and pestle.

  • 2.

    Add the chilli, sugar, turmeric and curry powder and pound to a fine paste.

  • 3.

    Add the fish sauce to the paste and marinate the chicken for two hours.

  • 4.

    Heat a little vegetable oil in a wok, add the chicken and fry until a good crust forms.

  • 5.

    Reduce the heat and continue stir-frying until the chicken is cooked through.

  • 6.

    Arrange the cooked chicken on a serving plate and spoon the coconut milk over the top. Serve with fresh lime, coriander and steamed jasmine or sticky rice.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Thai Fried Chicken.


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Posted by Colleen51Report
this recipe workds
Posted by Charmaine46Report
Really delicious, everyone loved it!
Posted by wingyReport
I feel a need to cook this
Posted by Chef MarkReport
An excellent dish. If you let it marinate for a day, or two, the flavors intensify and permiate throughout the chicken. Highly recommend this to all!