Thai chicken wings with red curry and Kokosmilch
CHINA
You’ll love these tender Thai wings that combine spicy red curry with creamy coconut milk.
Preparation time: 40 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 1 jar Bambussprossen
- 2 teaspoons red Thai curry paste
- 3 tbsp Woksauce
- 2 tbsp wok oil
- 3 cans of Kokosmilch (1200 ml)
Additional ingredients
- 800g chicken breast
- 300 g all-purpose flour
- 2 tbsp sugar
- ½ tsp salt
- 2 tbsp lemon juice
- 1 tsp grated lemon zest
- 1 tsp grated ginger
- 2 eggs white
- 1 tbsp chopped spring onions
- 1 tsp sesame seeds
Chicken wings are easy to eat! Sure – it’ll eventually be a mess – but it’s also a lot of fun to be able to eat the meat off the bone with your hands. Don’t you think so? 🙂
preparation
First stir in a wok for a few minutes, then add the Woköl , wait a few seconds and stir in the red curry paste.
Simmer for a few minutes to allow the curry to taste better. Add the chicken wings, stir and cook for 5 minutes.
Now it’s time to add the other ingredients: Salt , sugar, Woksauce , drained Bambussprossen , and coconut milk. Mix everything, bring to a boil and simmer over high heat for about 5 minutes.
Cover with a lid and simmer on low heat for 30/40 minutes.
When the wings are done and tender, arrange on a plate along with the jasmine rice.
Tip:
Garnish with fresh chili and coriander.
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