Thai Red Curry Fried Chicken | Marion's Kitchen
Share
Email
Prep Time
4h 20m
Cook Time
25m
Total Time
4h 45m
This Thai Red Curry Fried Chicken recipe by Marion's Kitchen is a delicious twist on traditional fried chicken. The chicken is coated in a crispy, flavorful batter and fried until golden brown. Served with a refreshing bamboo shoot and cabbage slaw, this dish is bursting with Thai flavors.
Recipe Options
Ingredients
Servings:
4
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Marion’s Kitchen Thai Red Curry, Which Includes
Bamboo Shoot & Cabbage ‘slaw
Steps
1
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.
2
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.
3
To coat the chicken, place the plain flour, cornflour, baking powder, paprika and 2 teaspoons of salt on 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.
4
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.
5
Preheat your oven to 180°C (350°F).
6
Fill a deep frying pan with oil to 5cm deep. Heat oil to 180°C (350°F) 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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,472kcal
-
Fat92g
-
Saturated Fat36g
-
Carbohydrates87g
-
Fiber6g
-
Sugar10g
-
Protein80g
-
Cholesterol415mg
-
Sodium1,160mg
Percent Daily Values are based on a 2,000 calorie diet.