Tod Mun Pla

Bouncy Thai fish cakes kneaded with red curry paste and kaffir lime, fried until golden and served with cucumber relish.

Ingredients

• 700g chicken thighs
• 400g roti dough
• 2 tbsp minced garlic
• 2 tsp palm sugar
• 1/4 cup neutral vegetable oil
• 1 cup baby corn, sliced
• a handful of fresh Thai basil, chopped
• a drizzle of lime wedges
• 500ml water

Instructions

1. 1

   Prepare the glutinous rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, snake beans, minced garlic, and ground turmeric, mixing well so everything is evenly seasoned.

3. 3

   Heat coconut oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the glutinous rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the glutinous rice with the filling, a spoonful of crispy fried shallots, and a scattering of Thai basil.

7. 7

   Add a final touch of coconut cream for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra crispy fried shallots on the side for dipping or drizzling.

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