Menu Enter a recipe name, ingredient, keyword...

Red Curry Chicken Wings

By

Google Ads
Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 3 pounds chicken wings (about 16)
  • 3/4 cup unsweetened coconut milk
  • 3 tablespoons fish sauce
  • 2 to 3 tablespoons red curry paste
  • 1/3 cup finely chopped onion (1 small)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/4 cup finely shredded fresh basil (optional

Details

Preparation

Step 1

1. Preheat broiler. If desired, use a sharp knife to carefully cut off tips of the wings; discard tips. Cut each wing at joint to make 2 pieces. Place wing pieces in a single layer on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is brown, turning once. Drain off fat.

2. Meanwhile, in a 3 1/2- or 4-quart slow cooker combine coconut milk, fish sauce, and curry paste. Add wing pieces and onion, stirring to coat with curry mixture.

3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.

4. Using a slotted spoon, remove chicken from cooker; cover with foil to keep warm. Skim fat from curry mixture.

5. For sauce, in a medium saucepan combine cornstarch and water; stir in curry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil, if desired. Serve chicken wings with sauce.

You'll also love

Review this recipe

Jalapeno Buffalo Ranch Chicken Sandwich Buffalo Chicken Dip