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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Red Curry Fried Chicken Burger

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If you love fried chicken and the flavour of Thai red curry, then we’ve combined the two to make the most epic burger around. Juicy and tender with one heck of a crunch… and we’re even giving the mayo a zhuzh with some of our very own curry paste. Totally wholesome, even more awesome.

WATCH THIS RECIPE

Thai Red Curry Fried Chicken Burger

PREP TIME
5 minutes + 1 hour
COOK TIME
25 minutes
SERVES
4
Ingredients

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

Steps
Step 1

In a large bowl, whisk together the Thai red curry paste, coconut milk and fish sauce. Add the chicken thighs to the paste mixture, then cover and set aside for 1 hour to marinate.

Step 2

To make the chicken coating, place the plain flour, cornflour, baking powder and 1 teaspoon of salt in a large bowl. Whisk to combine.

Step 3

Pick up one chicken thigh and allow excess red curry marinade to drip off. Place the chicken into the flour mixture and toss to coat, pressing flour firmly onto the chicken. Repeat with remaining chicken thighs.

Step 4

Preheat the oven grill to high. Fill a wok or deep frying pan one-third full with oil. Heat the oil to 165°C (325°C) or until bubbles form when you dip a wooden spoon or chopstick into the oil. Add coated chicken thighs and cook for 10-12 minutes, turning the chicken every so often, or until cooked through.

Step 5

Meanwhile, To make the Thai red curry mayo, whisk together the mayonnaise, red curry paste, lime juice and salt in a small bowl until well combined.

Step 6

Slice brioche buns in half and place on a baking tray, cut sides facing up. Lightly toast under the hot grill until golden Spread with the red curry mayo, then top the four burger bun bases with some lettuce leaves.

Step 7

Transfer chicken pieces to a wire rack set on a rimmed baking sheet to drain. Season with extra salt then place on top of the lettuce. Finish by adding the burger tops, then serve with extra mayo on the side for a cheeky sauce top-up.

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Mark
June 16, 2022
Rated 5 out of 5

Always Amazing

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