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  1. Method

    • 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.
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