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Categories:Viewed: 61 - Published at: 3 years ago
Ingredients
- 3 lbs chicken wings (about 16)
- 34 cup unsweetened coconut milk
- 3 tablespoons fish sauce
- 2 -3 tablespoons red curry paste
- 13 cup finely chopped onion (1 small)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 14 cup finely shredded fresh basil (optional)
Method
- 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.
- 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.
- Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.
- Using a slotted spoon, remove chicken from cooker; cover with foil to keep warm.
- Skim fat from curry mixture.
- 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.
