What is the name for the batter used in thai cooking to cover chicken and fish, its sticky and sweet?
Tempura is too crunchy it was more of a sticky sauce, it built up enough around the chicken or fish in a thick sticky sauce, the meat was in small pieces and the sauce/batter was very thick around the chicken, knobbley it parts.

I had delicious soup in a Thai restarurant. It included a coconut base (with powdered fish too, I think), green pappers, chicken of course, and some kind of veggie I didn’t recognize- hard little circles that tasted like froot loops.