A delightful twist on Thai fried chicken, this recipe combines aromatic spices with a crispy texture and a creamy coconut finish.
Crush the garlic, coriander root, and salt together in a mortar and pestle until a paste forms.
Using a mortar and pestle helps release the essential oils from the ingredients, enhancing the flavor.
Add the chili peppers, turmeric, and curry powder to the paste and continue pounding until smooth.
Adjust the amount of chili peppers to control the heat level.
Mix the fish sauce into the paste and coat the chicken thigh fillets evenly. Let marinate for 2 hours.
Marinating the chicken for longer enhances the flavor penetration.
Heat the vegetable oil in a wok over medium heat. Add the chicken and fry until golden and crispy.
Ensure the oil is hot enough to prevent the chicken from absorbing too much oil.
Reduce the heat and continue cooking until the chicken is fully cooked through.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Serve the chicken with a drizzle of coconut milk on top.
Garnish with fresh coriander leaves for an added touch of freshness.
Continue in our app for the best experience
