- French trim and steam chicken drummettes for 10 minutes until cooked. Cool.
- Dust drummettes in flour then deep fry at 160 degree Celsius. Drain.
- Combine KNORR Concentrated Liquid Stock, KNORR Garde d'Or Hollandaise Sauce and KNORR Thai Red Curry Paste and heat through.
- Garnish with red chilli and Thai basil and serve.