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This delicate, compact chicken and red curry canapé is a powerhouse of Thai flavours and looks beautiful sandwiched between its coconut tuiles

Method
1.
Preheat the oven to 180°C/gas mark 4
2.
Scrape any excess fat from the uncooked chicken skins. Place the chicken skin between 2 sheets of baking parchment and between two baking trays. Bake for 15 minutes or until crisp
3.
Cut the crispy chicken skin into 3cm squares
4.
Reduce the oven temperature to 140°C/gas mark 1
5.
To make the coconut tuiles, in a food processor, combine the flour, coconut and sugar and transfer to a large bowl
6.
Fold the egg whites and melted butter into the flour mixture
7.
Spread the mixture into 10 x small 3cm square plastic moulds, sprinkle with togarashi and bake in the oven for 18 minutes. Remove from the heat then carefully remove the tuiles from the moulds
8.
For the Thai soup, sweat the chopped fennel and onion, the lemongrass, lime leaves and curry paste in a large saucepan, over a low heat, until all the liquid has dissolved
9.
Add the chicken stock, bring to a boil and reduce by half
10.
Add the coconut milk and reduce by half
11.
Season to taste with the sugar, fish sauce and lime juice
12.
Preheat the oven to 65°C-80°C/Gas mark 1/4
13.
Take the skin off the chicken thighs and combine the meat with the red curry paste
14.
Chop the lemongrass and lime leaves finely, and grate the ginger. In a small bowl, combine the lemongrass, lime leaves, ginger and oil. Combine this mixture with the chicken thighs
15.
Bake the chicken for 8 hours
16.
When the chicken has cooled, chop the meat finely
17.
In a bowl, season the meat to taste with the lime juice, fish sauce and salt
18.
Add the chopped coriander and up to 200ml of the Thai soup, adding a little at at time until the chicken is a consistency that will hold its shape as a mousse
19.
Gently place the quail's eggs in a small saucepan of boiling water and boil for 2 minutes
20.
Drain and rinse the eggs under a cold tap until cool. Peel and slice in half lengthways
21.
To serve, for each canapé, place 1 tsp of the Thai mousse on a square of chicken skin
22.
Make a hole in the mousse for the egg half, place it in and cover with a coconut tuile
23.
Push the displaced mousse from the edges inside to form a perfect square under the tuile
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Ingredients

Chicken skin

Coconut tuiles

  • 35g of plain flour
  • 25g of desiccated coconut
  • 35g of caster sugar
  • 2 egg whites
  • 60g of butter, melted
  • 1 pinch of togarashi

Thai soup

Thai chicken mousse

Quail's eggs

Equipment

  1. 3 x 10cm square plastic moulds
  2. Baking parchment
  3. Food processor or blender

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