Thai Fried Chicken
- Ready In:
- 3 tablespoons garlic, roughly chopped
- 2 teaspoons coriander, roots
- 1⁄4 teaspoon salsify
- 3 red fresh chili peppers, chopped
- 1 tablespoon caster sugar
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 3 tablespoons fish sauce
- 1 1⁄2 kg chicken thigh fillets
- vegetable oil (for frying)
- 1⁄4 cup coconut milk, to serve (optional)
- Pound the garlic,coriander root and salt in mortar and pestle.
- Add the chilie peppers, sugar, turmeric and curry powder and pound to a fine paste.
- Add the fish sauce to the paste and marinate the chicken for 2 hours.
- Heat a little veg oil in a wok/large saucepan,add the chicken and fry until a good crust forms.
- Reduce the heat and continue stir-frying until the chicken is cooked through.
- Serve with coconut milk spooned over the top--optional.
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I used 4 medium boneless chicken breast for the 4 of us, and omitted the salsify. Other than that made as written. The chili peppers we especially enjoyed along with the coconut milk, a great touch too. This has to be made again, I say that because we usually don't have Thai food, but the flavors, and all 4 of us enjoyed this, and is definately worth having again.
Yum!! We absolutely loved this. So easy! Unfortunately, I cannot find my mortar and pestle anywhere so I just used a little blender. I also didn't have chili peppers so I used a few chili flakes (very few as I didn't want it spicy for the little ones). Skipped the salsify. <br/><br/>I did not expect for this to go in our regular rotation but it's definitely going. One of my favorite ways now to cook chicken thighs. Thanks for posting!
This was easy, and very good! I used 2 thighs for two servings, but made the marinade as written. I saved out a couple of teaspoons of the marinade to add to the coconut milk (which I doubled) to make a sauce for the chicken plus the rice and vegetables I served on the side. I had to substitute cilantro stems for the roots, as I couldn't find the roots in any of my local markets. I loved the marinade! It is exactly the flavors in my favorite restaurant curry, so I can now enjoy that at home. Thanks for posting a great recipe!
RECIPE SUBMITTED BY
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