Thai Lollipop - SK Khazana

Fiery and flavourful – you will want to have it again and again This is a Sanjeev Kapoor exclusive recipe.

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Thai Lollipop - SK Khazana

Main Ingredients Chicken lollipops, Thai red curry paste
Cuisine Thai
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Thai Lollipop - SK Khazana

  • 10-12 Chicken lollipops
  • 2 tablespoons Thai red curry paste
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1/2 teaspoon Ginger-garlic paste
  • 2 teaspoon Red chilli paste
  • 2 teaspoon Soy sauce
  • 1 Egg
  • 2 tablespoons Refined flour (maida)
  • 1 1/2 tablespoons Cornflour/ corn starch
  • Oil 2 tablespoons + for deep frying
  • 2-3 Spring onion bulb finely chopped
  • 5-7 Garlic cloves finely chopped
  • 1/2 inch Ginger finely chopped
  • 2 teaspoons Red chilli sauce
  • 1 medium Carrot peeled and sliced into roundels
  • 1 teaspoon Cornflour/ corn starch slurry
  • 1 small Green capsicum cut into square pieces
  • 1 small Onion quartered
  • Spring onion greens 2 tablespoons chopped + garnish


  1. Take chicken lollipops in a large bowl, add salt, crushed black peppercorns, ginger-garlic paste, red chilli paste, 1 tsp soy sauce and break the egg into the bowl. Add refined flour and cornflour and mix well. Set aside to marinate for 15-20 minutes.
  2. Heat sufficient oil in a deep pan, add the chicken lollipops and deep-fry till golden and crispy. Drain on absorbent paper.
  3. Heat 2 tbsps oil in a non-stick pan, add spring onion bulbs, garlic and ginger, mix and sauté for 1-2 minutes.
  4. Add Thai red curry paste, mix well and saute for 1-2 minutes. Add remaining soy sauce and red chilli sauce and mix well.
  5. Add carrot and mix well. Add 1 cup water and mix well. Add salt, crushed black peppercorns, mix well and cook for 2-3 minutes. Add cornflour slurry and mix well.
  6. Add capsicum, onion and fried chicken lollipops and mix well. Add spring onion greens and mix well. Take the pan off the heat.
  7. Transfer into a serving bowl, garnish with spring onion greens and serve hot.