Thai Fried Chicken and Som Tum

marionskitchen.com

xanderbear

4 boneless chicken thighs (preferably with the skin on)

2 cups plain flour

vegetable oil for deep frying

sea salt

subheading: Marinade:

4 garlic cloves

2 coriander roots, cleaned and roughly chopped

½ tsp black peppercorns

2 tbsp fish sauce

subheading: Som Tum Papaya Salad:

200g (7 oz) shredded green papaya*

2 garlic cloves, roughly chopped

2 birds’ eye chillies (use more or less to taste)

2 snake beans, cut into 3cm-long batons (alternatively use green beans)

¼ cup dried shrimp, soaked in water for 5 minutes to soften

2 tbsp roasted peanuts

2 tbsp (about 20g) shaved palm sugar

1½ tbsp fish sauce

6 cherry tomatoes, halved

2 tbsp lime juice

Directions at marionskitchen.com

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