Thai Green Curry Hot Wings Recipes

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic; cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.
• Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.

Steps:

• Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil.
• In a bowl, mix the flour with the salt and coriander. Add the chicken and toss to coat.
• Spread the chicken on the baking sheet in a single layer and spray with vegetable oil.
• Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
• In a bowl, whisk the hot sauce, butter, fish sauce and curry paste.
• Add the chicken wings to the sauce and toss. Sprinkle with cilantro and serve.