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Neil Perry

Thai Fried Chicken


Serves 2 to 4

Ingredients

  • 3 tablespoons garlic, roughly chopped
  • 2 teaspoons coriander root, roughly chopped
  • ¼ teaspoon salt
  • 3 long red chillies, roughly chopped
  • 1 tablespoon caster sugar
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 3 tablespoons fish sauce
  • 1½ kg chicken thigh fillet, sliced
  • Vegetable oil, for cooking
  • ¼ cup coconut milk
  • 1 lime, in half
  • 2 tablespoons coriander leaves

Method

  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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