Thai Red Curry Buffalo Wings

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

Done in 45 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the curry paste

6red chillies

1 inchfresh ginger, peeled

6garlic cloves, peeled

2 incheslemongrass, outer layer removed

1/2 tspground coriander

1/2 tspground cumin

1 tspturmeric

2spring onions

1shallot

1lime, juice

2 tbspoil

Big pinch salt

for the sauce

100gunsalted butter, cubed

1 tbspcider vinegar

2 tspbrown sugar

for the dip

100mlcoconut cream

1lime, juice

2 tbspsour cream

Salt and pepper, to taste

for the wings

1kgchicken wings

50gcornflour

50gplain flour

Salt and pepper, to taste

Vegetable oil, to fry

Fresh coriander

Spring onions, sliced

Lime wedges

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!

Method

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.

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.