Thai Curry Chicken Wings or Dayam, that's good wings!

[Friendz]

Thai Curry Chicken Wings or Dayam, that's good wings!


When I cut this recipe out of the newspaper, I thought it had a lot of potential. I had no idea how freaking good this recipe is. The hubby thought I put a jar of peanut butter in it and it though it tastes like it, there is none. A little time consuming, but very easy.

Ingredients
4 pounds of chicken wings
2x19 oz cans coconut milk (I used 1x19 oz of regular coconut milk and 1x9 oz of light coconut milk, yeah, yeah what's the point, cholesterol shot to hell anyways)
3 tablespoons Thai red curry paste (I used 1x 4oz can of Maesri Brand)
2 tablespoons of fish sauce
4 tablespoons brown sugar

1. Line 2-3 baking sheets with tinfoil and preheat oven to 400degrees F
2. Cut off tips and separate wings into 2 pieces.
3. Put wings on lined baking sheets and bake for 40-45 minutes until brown. *I had a hard time getting the wings off the tinfoil, should try coating wings in vegetable oils before baking next time.
4. While wings are a baking, make sauce by heating up the coconut milk in a big deep pan, big enough to hold all your wings over medium-high heat.
5. As milk starts to heat up, stir in red curry paste and make sure it is dissolved, no lumps.
6. Once dissolved, add fish sauce, soy sauce and brown sugar. Reduce heat to medium and cook at low boil uncovered for 30-40minutes.
7. When wings are done, get them off the sheet and drain on paper towels.
8. Add baked wings to your sauce and mix to coat.
9. Place lid on pot, leaving a 0.5 inch opening.
10. Cook wings in sauce on low heat for 1.5-2 hours until meat is very tender. The sauce will be very thick. Don't forget to stir every once in a while. Quality control tasting very important :P

I had my wings with rice and cucumber/red pepper salad with a vinegar/sugar dressing. Surprisingly, it was not spicy hot, but very, very tasty. The taste has a suggestion of peanut butter which is really weird but so good. At the very end, I threw in some chopped Thai basil, but didn't seem to add much. Probably not enough or I needed to add it during the simmering process.

Haha the recipe says this makes 15 appetizer servings. We polished off 3/4 of it. I am not going to let myself think about fat and cholesterol on this recipe, it's too good of a recipe.

[soorya3d]

in didia chicken is famous in the parts of mumbai and tamil nadu is famous for its traditional idly sambar and chuttney

Thai Curry Chicken Wings or Dayam, that's good wings!


When I cut this recipe out of the newspaper, I thought it had a lot of potential. I had no idea how freaking good this recipe is. The hubby thought I put a jar of peanut butter in it and it though it tastes like it, there is none. A little time consuming, but very easy.

Ingredients
4 pounds of chicken wings
2x19 oz cans coconut milk (I used 1x19 oz of regular coconut milk and 1x9 oz of light coconut milk, yeah, yeah what's the point, cholesterol shot to hell anyways)
3 tablespoons Thai red curry paste (I used 1x 4oz can of Maesri Brand)
2 tablespoons of fish sauce
4 tablespoons brown sugar

1. Line 2-3 baking sheets with tinfoil and preheat oven to 400degrees F
2. Cut off tips and separate wings into 2 pieces.
3. Put wings on lined baking sheets and bake for 40-45 minutes until brown. *I had a hard time getting the wings off the tinfoil, should try coating wings in vegetable oils before baking next time.
4. While wings are a baking, make sauce by heating up the coconut milk in a big deep pan, big enough to hold all your wings over medium-high heat.
5. As milk starts to heat up, stir in red curry paste and make sure it is dissolved, no lumps.
6. Once dissolved, add fish sauce, soy sauce and brown sugar. Reduce heat to medium and cook at low boil uncovered for 30-40minutes.
7. When wings are done, get them off the sheet and drain on paper towels.
8. Add baked wings to your sauce and mix to coat.
9. Place lid on pot, leaving a 0.5 inch opening.
10. Cook wings in sauce on low heat for 1.5-2 hours until meat is very tender. The sauce will be very thick. Don't forget to stir every once in a while. Quality control tasting very important :P

I had my wings with rice and cucumber/red pepper salad with a vinegar/sugar dressing. Surprisingly, it was not spicy hot, but very, very tasty. The taste has a suggestion of peanut butter which is really weird but so good. At the very end, I threw in some chopped Thai basil, but didn't seem to add much. Probably not enough or I needed to add it during the simmering process.

Haha the recipe says this makes 15 appetizer servings. We polished off 3/4 of it. I am not going to let myself think about fat and cholesterol on this recipe, it's too good of a recipe.