Bangkok Red Curry Wings


  1. Combine sauce ingredients in medium saucepan over medium heat. Simmer for 20 minutes or until slightly thickened. Remove lemongrass and ginger; discard. Cover and keep warm.
  2. Deep-fry chicken at 350°F for 5 to 6 minutes or until chicken reaches an internal temperature of 140°F for 15 seconds. Keep warm above 140°F
  3. For one serving: toss 8 wings with ¼ cup curry sauce.
  4. Serve over cellophane noodles and garnish with sprig of Thai basil, if desired.


  • 7 1/2 pounds chicken, wings
  • 1 qt. coconut milk
  • 2 pieces ginger, root, 8 ounces each, sliced thin
  • 12 pieces lemongrass, 4-inch stalks
  • 2 tbsp. lime juice, fresh squeezed
  • 1/2 cup red curry paste