Thai Fried Chicken Recipe

Name: Thai Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Pound the garlic,coriander root and salt in mortar and pestle.
2
Add the chilie peppers, sugar, turmeric and curry powder and pound to a fine paste.
3
Add the fish sauce to the paste and marinate the chicken for 2 hours.
4
Heat a little veg oil in a wok/large saucepan,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
Serve with coconut milk spooned over the top--optional.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons garlic, roughly chopped, 2 teaspoons coriander, roots, 1/4 teaspoon salsify, 3 red fresh chili peppers, chopped, and more.

Yes, Thai Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Fried Chicken

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