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- user reviews (5)
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3
pounds chicken wings (about 16)
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3/4
cup unsweetened coconut milk
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3
tablespoons fish sauce
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2
- 3
tablespoons red curry paste
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1/3
cup finely chopped onion (1 small)
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2
tablespoons cornstarch
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2
tablespoons cold water
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1/4
cup finely shredded fresh basil (optional)
1. Preheat broiler. If desired, use a sharp knife to carefully cut off tips of the wings; discard tips. Cut each wing at joint to make 2 pieces. Place wing pieces in a single layer on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is brown, turning once. Drain off fat.
2. Meanwhile, in a 3 1/2- or 4-quart slow cooker combine coconut milk, fish sauce, and curry paste. Add wing pieces and onion, stirring to coat with curry mixture.
3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.
4. Using a slotted spoon, remove chicken from cooker; cover with foil to keep warm. Skim fat from curry mixture.
5. For sauce, in a medium saucepan combine cornstarch and water; stir in curry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil, if desired. Serve chicken wings with sauce.
- Servings Per Recipe 16,
- 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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I had no time for the slow cooker on these so I baked my wings. While they were baking, I made the sauce, MINUS the cornstarch and water. When the wings where browned, I put them in a casserole dish and poured the sauce over them, baked uncovered for 30 minutes. The sauce thickened even more, the wings were tender but not skin fatty. I ATE THEM ALL. This was three days ago and I am making them again.
4/28/2012 06:28:13 PM Report AbuseLinda... fish sauce is not tartar sauce. Fish sauce is a brown thick sauce that has a strong fishy taste to it; a little goes a loooong way. You will find it in the grocery isle with the Asian food. Curry paste will be found probably near the Asian food since you should notice other ethnic foods near by.
2/6/2012 10:06:40 AM Report AbuseI haven't had a chance to make as yet but before I do I have a couple of questions. When it says fish sauce are they referring to tartar sauce? I have never use red curry paste before, so where do I find that? In the spice section or is it in the diary section? Or just where?
1/23/2012 12:56:42 PM Report AbuseRating on review below. did not show.
10/8/2011 12:51:02 PM Report AbuseI loved these. I had to make a number of tweaks. I was sure I had red curry paste but only had green. I apparently used up my fish sauce w/o adding to shopping list. Put a bit of soy sauce in. And only had about 1/3 as much wings as suggested so had to tweak the proportions. . But the wings I had were great. If I had made more I would have eaten them all so it is just as well I did not make more. I was tempted to drink the leftover sauce but that seemed a bit much. Very tasty!!!
10/2/2011 08:00:19 PM Report Abuse