Thai Red Curry Hot Wings Recipes

Steps:

• Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don't cut them too small).
• Shred carrots with a vegetable peeler and set aside.
• Cut tomatoes in half and set aside.
• Cut chicken into bite size pieces and set aside.
• Pour the oil into a five-quart pot and put over medium heat.
• When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.).
• Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir.
• After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
• Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
• Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
• Serve with hot Jasmine rice.

Steps:

• Preheat the oven to 475 degrees F.
• Spread the wings on two large rimmed baking sheets, then drizzle with olive oil, the juice of 1 lime and some salt and pepper, and toss to evenly coat. Bake the wings until browned and crisp, about 40 minutes.
• In a large bowl, mix the butter with the coconut milk, curry paste, honey, soy sauce, lime zest and the remaining lime juice. Add the wings to the butter and toss to coat. Add the cilantro, mint, peanuts and chiles, then toss to coat. Serve hot.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil.
• Place the wings on a baking rack and set on prepared baking sheet. Bake until wing pieces are crispy and golden brown, 60 to 70 minutes.
• Whisk cornstarch and Swanson® Chicken Stock together in a bowl until smooth. Pour sauce mixture into a saucepan and bring to a simmer; add red curry paste, sriracha, brown sugar, fish sauce, and garlic powder. Whisk until smooth; bring to a boil. Reduce heat and simmer until sauce reaches your desired thickness, about 10 minutes.
• Toss wings in sauce, garnish with cilantro, and serve immediately.

Steps:

• Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil.
• In a bowl, mix the flour with the salt and coriander. Add the chicken and toss to coat.
• Spread the chicken on the baking sheet in a single layer and spray with vegetable oil.
• Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
• In a bowl, whisk the hot sauce, butter, fish sauce and curry paste.
• Add the chicken wings to the sauce and toss. Sprinkle with cilantro and serve.