Cambodian Red Curry Chicken Wings Recipe

Name: Cambodian Red Curry Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 2 pounds chicken wings, tips discarded; 2 shallots, minced; 4 garlic cloves, minced; 2 lemongrass stalks, tender white inner bulbs only, finely chopped; 2 tablespoons minced ginger; 2 small dried chiles de arbol, stems discarded; 2 tablespoons soy sauce; 1 tablespoon Asian fish sauce; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon paprika; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon ground turmeric; 1 cup unsweetened coconut milk; Kosher salt; Lime wedges, for serving

Servings: persons

3 tablespoons canola oil
2 pounds chicken wings, tips discarded
2 shallots, minced
4 garlic cloves, minced
2 lemongrass stalks, tender white inner bulbs only, finely chopped
2 tablespoons minced ginger
2 small dried chiles de arbol, stems discarded
2 tablespoons soy sauce
1 tablespoon Asian fish sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground turmeric
1 cup unsweetened coconut milk
Kosher salt
Lime wedges, for serving

1
In a large skillet, heat 2 tablespoons of the oil.
2
In 2 batches, cook the wings over moderate heat, turning, until golden all over.
3
Transfer to a paper towellined plate to drain.
4
Add the remaining 1 tablespoon of oil to the skillet with the shallots, garlic, lemongrass and ginger; cook over low heat, stirring, until softened, 3 minutes.
5
Stir in the chiles, soy sauce, fish sauce, cumin, coriander, paprika, nutmeg and turmeric and cook until fragrant, 3 minutes.
6
Stir in the coconut milk.
7
Transfer to a blender and puree the sauce.
8
Return the sauce to the skillet.
9
Add the chicken and toss to coat.
10
Cover and cook over low heat until the wings are cooked through, 10 minutes.
11
Uncover and cook, stirring, until the sauce is thick, 5 minutes.
12
Season with salt.
13
Transfer to a platter and serve with lime wedges.Make Ahead The red curry coconut sauce can be made 3 days ahead.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons canola oil, 2 pounds chicken wings, tips discarded, 2 shallots, minced, 4 garlic cloves, minced, and more.

Yes, Cambodian Red Curry Chicken Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cambodian Red Curry Chicken Wings

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