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Green Curry Chicken Wings
Ingredients
-
1/3
cup finely chopped onion
-
14
chicken wings (about 3 pounds total)
-
3/4
cup purchased coconut milk
-
3
tablespoons fish sauce
-
2
- 3
tablespoons green curry paste
-
2
tablespoons cornstarch
-
2
tablespoons cold water
-
1/4
cup shredded fresh basil leaves
Directions
1. Place onion in a 3-1/2- or 4-quart slow cooker. Use a sharp knife to carefully cut chicken wings into three portions; discard wing tips. Place wing pieces over onions in cooker. Stir together the coconut milk, fish sauce, and curry paste. Pour over chicken wings.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove chicken from cooker with a slotted spoon; cover and set aside. Skim fat from cooking liquid. In a medium saucepan stir together the cornstarch and water; stir in the cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in basil. Serve over wings. Makes 12 appetizer servings.
Nutrition Facts
(Green Curry Chicken Wings)
- Servings Per Recipe 12,
- Calories 183,
- Protein (gm) 12,
- Carbohydrate (gm) 3,
- Fat, total (gm) 14,
- Cholesterol (mg) 47,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 2,
- Vitamin A (IU) 97,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 488,
- Potassium (mg) 151,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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