Ingredients
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3 tablespoons garlic, roughly chopped
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2 teaspoons coriander, roots
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1/4 teaspoon salsify
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1 tablespoon caster sugar
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1 teaspoon ground turmeric
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1 teaspoon curry powder
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3 tablespoons fish sauce
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1 1/2 kg chicken thigh fillets
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vegetable oil (for frying)
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1/4 cup coconut milk, to serve
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3 red fresh chili peppers, chopped
Instructions
- Pound the garlic,coriander root and salt in mortar and pestle.
- Add the chilie peppers, sugar, turmeric and curry powder and pound to a fine paste.
- Add the fish sauce to the paste and marinate the chicken for 2 hours.
- Heat a little veg oil in a wok/large saucepan,add the chicken and fry until a good crust forms.
- Reduce the heat and continue stir-frying until the chicken is cooked through.
- Serve with coconut milk spooned over the top--optional.