Thai explosion II

Ingredients

Fresh Meat

  • 5 chicken thigh skins, uncooked
  • 4 chicken thighs

Store Cupboard

  • 35g of plain flour
  • 25g of desiccated coconut
  • 35g of caster sugar
  • 2 egg whites
  • 1 pinch of togarashi
  • 1/2 tsp red curry paste
  • 100ml of chicken stock
  • 400ml of coconut milk
  • 1 tbsp of caster sugar
  • 2 tbsp of fish sauce
  • salt
  • 2 tbsp of red curry paste
  • 2 tbsp of fish sauce
  • salt
  • 5 quail eggs

Dairy

  • 60g of butter, melted

Spices & Dried Herbs

  • 50g of fennel, chopped
  • 3 kaffir lime leaves
  • 4 kaffir lime leaves
  • 10g of root ginger

Fruit & Vegetables

  • 50g of onion, chopped
  • 1 lime, juiced
  • 1 lime, juiced

Salad & Fresh Herbs

  • 1 lemon grass stick
  • 1 lemon grass stick
  • 1 bunch of coriander, chopped

Oils & Vinegars

  • 700ml of pomace oil (1)