Thai Red Curry with Vegetables & Sticky Thai Chicken Wings
Thai Red Curry with Vegetables
INGREDIENTS
· 1 ¼ cups jasmine rice, rinsed*
· 1 Tbsp coconut oil
· 1 white onion, chopped
· Pinch of salt, more to taste
· 1 Tbsp finely grated fresh ginger
· 5 cloves garlic, pressed or minced
· 1 red bell pepper, sliced thin
· 1 bell pepper,
· 3 carrots, peeled and sliced on the diagonal
· 2 Tbsp Thai red curry paste*
· 1 can (14 ounces) regular coconut milk*
· ½ cup water
· 1 ½ cups packed thinly sliced kale
INSTRUCTIONS
1. Cook rice according to package instructions.
2. To make the curry, heat a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent. Add the ginger and garlic and cook until fragrant, stirring continuously.
3. Add the bell peppers and carrots. Cook until the bell peppers are-tender, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
4. Add the coconut milk, water, kale, and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a simmer and cook until the peppers, carrots and kale have softened to your liking, about10 minutes, stirring occasionally.
5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro.
*In Flyer October 30-November 5, 2022
Recipe and photo credit: Cookie and Kate
Sticky Thai Chicken Wings
INGREDIENTS
· 3 pounds chicken wings*
· 1/2 - 1 Tbsp Sea salt flakes
· Glaze:
· 3/4 cup Thai sweet chili sauce*
· 4 Tbsp brown sugar
· 1/4 cup soy sauce*
· 4 Tbsp rice wine vinegar
· 3 Tbsp fish sauce
· 2 Tbsp lime juice*
· 1 Tbsp minced lemongrass
· 1 Tbsp minced garlic
· 2 tsp sesame oil
To serve:
· 1/4 cup fresh cilantro, chopped
· 3 green onions, thinly sliced to serve
· Red chilli flakes
· Generous pinch of salt
INSTRUCTIONS
1. Preheat oven to 400°F (200°C). Lightly spray a large baking tray with cooking oil spray; set aside.
2. To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
3. Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 17 minutes.
4. While the wings are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken
5. Once the chicken wings are cooked on the one side, rotate each piece and bake again for an extra 12 minutes. Change oven settings to grill (or broil) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 5 minutes. They will look golden and shiny from the glaze.
6. Once the wings are golden, remove them from the oven and baste again with glaze. Garnish with the cilantro, onion slices, chilli flakes and sprinkle with salt (if needed). Serve with any remaining glaze for dipping!
*In Flyer October 30-November 5, 2022
Recipe and photo credit: Café Delites