Servings:
16
Prep Time:
30 mins
Ingredients
-
3 poundschicken wings (about 16)see savings
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3/4 cupunsweetened coconut milksee savings
-
3 tablespoonsfish saucesee savings
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2 - 3 tablespoonsred curry pastesee savings
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1/3 cupfinely chopped onion (1 small)see savings
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2 tablespoonscornstarchsee savings
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2 tablespoonscold watersee savings
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1/4 cupfinely shredded fresh basil (optional)see savings
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Directions
1.
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.
2.
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.
3.
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.
4.
Using a slotted spoon, remove chicken from cooker; cover with foil to keep warm. Skim fat from curry mixture.
5.
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.
Nutrition information
Per serving: Calories 183, Total Fat 14 g, Cholesterol 47 mg, Sodium 488 mg, Carbohydrate 3 g, Protein 12 g, Percent Daily Values are based on a 2,000 calorie diet.
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