Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILI
– BAMBOO SHOOTS
8 chicken leg and thigh pieces
1½ cup plain flour
½ cup corn flour (cornstarch)
1 tsp baking powder
2 tsp sweet paprika
sea salt
oil, for frying
Bamboo shoot & cabbage ‘slaw:
1/3 cup mayonnaise
1 tbsp lime juice
2 tbsp milk
2 cups finely shredded cabbage
1 small carrot, cut into strips using a julienne peeler or coarsely grated
¼ cup mint leaves
In a large bowl whisk together the THAI RED CURRY PASTE, COCONUT MILK and the DRIED THAI HERBS & CHILI. Add chicken pieces. Cover and refrigerate for at least 4 hours and ideally overnight.
For the bamboo shoot & cabbage ‘slaw, whisk together the mayonnaise, lime juice and milk. Drain and discard the liquid from the BAMBOO SHOOTS and rinse them with water. Place bamboo shoots in a large bowl along with the cabbage, carrot, mint and mayonnaise mixture. Toss until well combined.
To coat the chicken, place the plain flour, corn flour, baking powder, paprika and 2 teaspoons of salt in a large baking tray. Whisk to combine. Add 3 tablespoons of the red curry marinade mixture and work it into the flour mixture with your fingers.
Pick up one piece of chicken 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 pieces.
Preheat your oven to 180°C (350°F).
Fill a deep frying pan with oil to 5cm deep. Heat oil to 180°C or until a cube of bread turns golden in about 15 seconds. Add chicken pieces (do this in batches if necessary) and fry for 6 minutes or until golden on one side. Flip the chicken cook for a further 4-5 minutes or until evenly golden. Transfer chicken pieces to a wire rack set on a rimmed baking sheet and place in the oven. Cook for 5-10 minutes or until cooked through. Sprinkle with salt and serve with bamboo shoot & cabbage ‘slaw.
