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  1. Method

    • French trim drumettes and dust in flour, then deep fry at 160 degree Celsius. Drain.
    • Combine KNORR Concentrated Liquid Stock, KNORR Hollandaise Sauce GF and KNORR Thai Red Curry Paste and heat through.
  2. Garnish

    • Garnish with red chilli and Thai basil leaves and serve.