Spoon the sauce over the chicken a few times during cooking. Sprinkle the coriander over before serving. Sauté the garlic, chilli and ginger in the oil and add the carrots once they are starting ...

Thinly slice the garlic. Cut the bird’s-eye chillies in half lengthwise and scrape out and discard the seeds. Slice the chilli flesh about ... black pepper and the Thai sweet basil leaves.

Add this to the chicken wings and mix well. Leave at room temperature for at least one hour (or longer in the fridge). Remove and discard the thick peel from the exterior of the head of garlic ...