Red curry satay chicken wings
October 17, 2017
- Prep: 30 mins
- Yields: 10 wings
Ingredients
Chicken wings 10
Thai red curry
paste deSiam 70 g
Coconut cream 4 tbsp
Peanut Butter 2 tbsp
Salt 1 tsp
Black pepper 1/4 tsp
For the sa uce
Peanut coconut
sauce 1/2 btl
Sesame seeds 2 tbsp
Chopped peanuts 2 tbsp
Coriander powder 1 tsp
Chopped coriander 1 tbsp
Directions
1Mix the coconut cream, peanut butter and red curry paste together. Add salt and black pepper. Spread some marinade on the baking tray. Place chicken on baking tray with both sides brushed with marinade. Leave to marinate for 1 hour.
2Place sesame seeds on a pan and toast on medium heat while stirring constantly. Take out from heat when light brown and leave to cool completely.
3Chop the peanuts to small pieces and lightly chop coriander leaves and finely chop the stalks. Add all three ingredients and season with salt and pepper.
4Preheat oven to 150’C/ gas mark 2. Place chicken in the oven and bake for 1hour 30 minutes.
5Remove from oven and place on a serving plate. Squeeze the peanut sauce and sprinkle the dukkah over. Serve.
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