Thai Red Curry Wings
Building your own red curry paste using traditional ingredients creates an immense and fresh Thai flavor that makes these wings really something special.
- Time: 555 min
- Servings: 4
Source: meatwave.com
Ingredients
- For the Wings
- tablespoon baking powder
- teaspoons Thai ground chili flakes
- teaspoons kosher salt
- pounds chicken wings, cut into drumettes and flats
- For the Curry Paste
- dried puya or guajillo chilies, stemmed and seeded
- stalk fresh lemongrass, bottom 3 to 5 inches only, tough outer leaves removed an
- medium cloves garlic, peeled
- medium shallot, peeled and roughly chopped
- to 3 red Thai bird's-eye chilies
- inch galangal, peeled and roughly chopped
- ounce cilantro stems, roughly chopped
- fresh makrut lime leaves, hard central stem removed and discarded, leaves roughl
- teaspoon black peppercorns
- teaspoon Thai shrimp paste
- teaspoon kosher salt
- For the Wing Sauce
- tablespoons butter
- tablespoons of curry paste
- tablespoons coconut milk
- tablespoon palm sugar
- tablespoon lime juice
- teaspoon soy sauce
- For the Garnish
- Makrut lime leaves, thinly sliced
- tablespoon finely chopped fresh cilantro