Bangkok Red Curry Wings
Bangkok Red Curry Wings
Directions
- 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.
- 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
- For one serving: toss 8 wings with ¼ cup curry sauce.
- Serve over cellophane noodles and garnish with sprig of Thai basil, if desired.
Ingredients
- 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