Coconut milk, lime, curry paste, and fish sauce gets whisked into caramelized sugar and reduced to a sweet, spicy, sticky syrup. Does it get any better than that?
Yes. When you douse fried chicken with it.
The thing I love about this glazed chicken is the mind-blowing transformation. It makes a quick and easy takeout meal taste like you spent all day in the kitchen.
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Speaking of all-day affairs, feel free to fry your own chicken. But this recipe works just as well with fried chicken straight from the grocery store.
This coconut curry glaze is an absolute umami explosion. It’s got sweet. It’s got heat. It’s savory. It’s funky. Honestly I’ll often make the glaze and keep it in my fridge for whenever the mood strikes.
I suggest you do the same.
Coconut–Red Curry Glazed Fried Chicken
Makes about 1 cup
Total Time: 25 minutes
Store–bought fried chicken works perfectly fine.
- 1¼ cups coconut milk
- ½ teaspoon grated lime zest plus ¼ cup juice (2 limes)
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- ½ teaspoon salt
- 1⁄3 cup water
- 1⁄3 cup sugar
- 1 recipe Ultimate Crispy Fried Chicken
1. Whisk coconut milk, lime zest and juice, curry paste, fish sauce, and salt together in medium bowl.
2. Bring water and sugar to boil in medium saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 3 to 4 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until caramel is amber-colored, 1 to 2 minutes. (Caramel will register between 360 and 370 degrees.)
3. Off heat, carefully whisk in coconut milk mixture; mixture will bubble and steam. Return mixture to medium heat and cook, whisking constantly, until hardened caramel has dissolved and sauce has thickened, 6 to 7 minutes. Let cool completely, then drizzle over fried chicken. Serve, passing remaining glaze separately. (Glaze can be refrigerated for up to 1 week; gently warm in microwave before using.)