1½ tbsp Marion’s Kitchen Thai Red Curry Paste
100ml (3.5 fl oz) coconut milk
1 tbsp fish sauce
4 chicken thigh fillets
¾ cup plain (all-purpose) flour
4 cup cornflour (cornstarch)
½ tsp baking powder
sea salt
vegetable oil, for deep-frying
4 x brioche buns
oak or butter lettuce leaves
Thai red curry mayo
1 cup whole egg mayonnaise
2 tbsp Marion’s Kitchen Thai Red Curry Paste
1 lime, juiced
1 tsp sea salt
Always Amazing
Marion’s range of products have never let me down. You’ve already given me my Saturday night newbie without even hitting the cookbooks.