Thai Explosion Ii

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Great British Chefs


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5 chicken thigh skins, uncooked

35 g of plain flour

25 g of desiccated coconut

35 g of caster sugar

2 egg whites

60 g of butter, melted

1 pinch of togarashi

50 g of fennel, chopped

50 g of onion, chopped

1 lemon grass stick

3 kaffir lime leaves

1/2 tsp of red curry paste

100 ml of chicken stock

400 ml of coconut milk

1 tbsp of caster sugar

1 lime, juiced

2 tbsp of fish sauce


1 bunch of coriander

4 chicken thighs

2 tbsp of red curry paste

4 kaffir lime leaves

10 g of root ginger

700 ml of pomace oil

1 bunch of coriander, chopped

5 quail eggs

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