1.Combine the chicken nibbles, garlic, coriander stalks, fish sauce and sweet chilli sauce in a bowl or zip seal bag and mix well. Place in fridge to marinate for 2 hours or overnight.
2.Preheat the oven to 210°C. Place the nibbles on a baking tray lined with non-stick baking paper and bake for 35-40 minutes, using tongs to turn them over once, until dark golden.
3.Make the curried yogurt dip. Chop the reserved coriander leaves. Place the yogurt, 1 tablespoon of Exotic Foods Thai Green Curry Paste, coriander, basil and salt in a bowl and whisk to combine. Taste and add more curry paste if desired. Keep chilled until needed.
4.Serve the nibbles hot with the zingy curried dip on the side.
Try the curried yogurt dip drizzled over a salad or use as dressing for grilled or barbecued meats.