LEMONGRASS CAMBODIAN CHICKEN CURRY WINGS
10 min Prep, 15 min Cook
A palatable gluten-free dinner dish is rich with natural flavor and a light curry spice.
In a large skillet, heat 2 tablespoons of the oil. In 2 batches, cook the wings over moderate heat, turning, until golden all over. Transfer to a paper towel–lined plate to drain
Add the remaining 1 tablespoon of oil to the skillet with the shallots, garlic, and lemongrass; cook over low heat, stirring, until softened, 3 minutes. Stir in the chiles, soy sauce, fish sauce, coriander, paprika, nutmeg and RawSpiceBar’s Lemongrass Cambodian Curry and cook until fragrant, 3 minutes. Stir in the coconut milk. Transfer to a blender and puree the sauce.
Return the sauce to the skillet. Add the chicken and toss to coat. Cover and cook over low heat until the wings are cooked through, 10 minutes. Uncover and cook, stirring, until the sauce is thick, 5 minutes. Season with salt.
Transfer to a platter and serve with lime wedges. Make Ahead The red curry coconut sauce can be made 3 days ahead.
Serving Size 317.7 g
|Amount Per Serving|
|Calories 448.7 cals||22%|
|% Daily Value*|
|Kilojoules 1887.3 kJ||22%|
|Fat 18.8 g||29%|
|Sodium 1284.9 mg||56%|
|Carbohydrate 39.3 g||13%|
|Protein 11.5 g||23%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|