Thai Chicken Canapé Recipe - Great British Chefs

Ingredients

• 5 chicken thigh skins, uncooked
• 35g of plain flour
• 25g of desiccated coconut
• 35g of caster sugar
• 2 egg whites
• 60g of butter, melted
• 1 pinch of togarashi
• 50g of fennel, chopped
• 50g of onion, chopped
• 1 lemon grass stick
• 3 makrut lime leaves
• 1/2 tsp red curry paste
• 100ml of chicken stock
• 400ml of coconut milk
• 1 tbsp of caster sugar
• 2 tbsp of fish sauce
• 1 lime, juiced
• salt
• 4 chicken thighs
• 2 tbsp of red curry paste
• 4 makrut lime leaves
• 10g of root ginger
• 700ml of pomace oil (1)
• 1 bunch of coriander, chopped
• 5 quail eggs