Thai Red Curry Buffalo Wings

The flavours of a Thai red curry, but in buffalo wing form!

Done in 45 minutes

Serves 4

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These are probably the best wings I've ever made. Super fragrant and aromatic from the Thai curry paste, but tangy and buttery from the buffalo. Slathered over crispy wings and paired with a coconut dipping sauce, we're onto a winner!


Blend everything for the curry paste together until smooth, adding a splash of water if needed.

Add to a pan, cook until slightly thickened before adding butter, vinegar, and sugar. Whisk until the butter is melted and everything is combined, then set aside and allow to cool.

Whisk together the coconut cream, sour cream, lime, salt, and pepper.

Pat dry the wings, then season with salt and pepper. Combine the cornflour and plain flour, then toss the wings until well coated.

Preheat the oil to 180 C. Carefully place the wings in, cooking in batches, until lightly golden and crispy on the outside.

Add to a bowl along with the red curry buffalo, and toss until well coated. Plate up with lime wedges, coriander, and spring onions.

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

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