Thai Red Curry Buffalo Wings
The flavours of a Thai red curry, but in buffalo wing form!
Done in 45 minutes
Serves 4
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.
