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Spicy Coconut Curry Wings

Ingredients

  • 9-9 1/2 lbs chicken wings (about 36 large)
  • 3 tbsp (45 mL) vegetable oil plus additional for grilling
  • Spicy Coconut Curry Sauce:
  • 3/4 cup (175 mL) minced onion
  • 4 large cloves garlic, minced
  • 1/4 cup (60 mL) Thai red curry paste
  • 2-1/4 (560 mL) cups well-stirred unsweetened coconut milk
  • 3 tbsp (45 mL) lime juice
  • 1-1/2 tbsp (22 mL) Asian fish sauce
  • 1-1/2 tsp (8 mL) sugar
  • 1/4-1/2 tsp (2mL -3mL) cayenne
  • 1/2 cup (125 mL) chopped cilantro sprigs (optional)

Directions

  1. Wings: Cut off tips from chicken wings, then halve wings at joint. Pat dry, then toss with 3 tbsp (45 mL) oil and 1 tsp (5 mL) each of salt and pepper in a large bowl. Grill wings in batches (covered if using gas grill), turning occasionally, until cooked through, 10 to 15 minutes per batch.
  2. Sauce: Cook onion, garlic, curry paste, and 1/4 tsp (2 mL) salt in oil over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes. Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes. Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.
  3. Toss grilled chicken wings with the prepared sauce. Transfer to a platter and serve.
Recipe courtesy of Epicurious
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Related Recipes

Spicy Coconut Curry Wings

Ingredients

  • 9-9 1/2 lbs chicken wings (about 36 large)
  • 3 tbsp (45 mL) vegetable oil plus additional for grilling
  • Spicy Coconut Curry Sauce:
  • 3/4 cup (175 mL) minced onion
  • 4 large cloves garlic, minced
  • 1/4 cup (60 mL) Thai red curry paste
  • 2-1/4 (560 mL) cups well-stirred unsweetened coconut milk
  • 3 tbsp (45 mL) lime juice
  • 1-1/2 tbsp (22 mL) Asian fish sauce
  • 1-1/2 tsp (8 mL) sugar
  • 1/4-1/2 tsp (2mL -3mL) cayenne
  • 1/2 cup (125 mL) chopped cilantro sprigs (optional)

Directions

  1. Wings: Cut off tips from chicken wings, then halve wings at joint. Pat dry, then toss with 3 tbsp (45 mL) oil and 1 tsp (5 mL) each of salt and pepper in a large bowl. Grill wings in batches (covered if using gas grill), turning occasionally, until cooked through, 10 to 15 minutes per batch.
  2. Sauce: Cook onion, garlic, curry paste, and 1/4 tsp (2 mL) salt in oil over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes. Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes. Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.
  3. Toss grilled chicken wings with the prepared sauce. Transfer to a platter and serve.
Recipe courtesy of Epicurious