Recipe courtesy of Celeste Podojil
2 pounds of chicken wings and/or drumettes
2 T olive oil
Pinch red pepper flakes
Zest and juice of one lime
Small Red Thai Chilies (as many or few as you want)
2 T curry powder
1 can coconut milk
1 T soy sauce
1 T brown sugar
3 T chopped fresh cilantro
Salt and pepper
Make marinade first
In a small sauce pan heat olive oil, red pepper flakes and curry powder
over medium heat for 1-2 minutes (do not let burn).
Add your whole chilis (just slice them open)
Add coconut milk and rest of the ingredients except cilantro
Bring to a simmer over med high heat, stirring constantly
Taste sauce and adjust seasoning accordingly
In last minute add cilantro
Take off heat and cool
Store in a mason jar or air tight container
Note...you will need to allow to come to room temperature if putting in fridge prior to making wings.
Grill wings for about 15 minutes on each side, turn often.
Remove wings from grill and place in large storage container with a tight fitting lid.
Pour yellow curry sauce over wings, cover, shake until coated.
Place on serving dish and sprinkle with fresh chopped cilantro.
You can also make this recipe with boneless skinless chicken breasts!
Dredge thin cutlets in flour and saute in olive oil (or butter or both) until cooked.
Pour sauce in pan, toss to coat and serve over basmati rice.
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