The Complete and Authentic Thai Curry Cookbook 4 by White Brian

Author:White, Brian [White, Brian]
Language: eng
Format: epub
Published: 2022-09-17T23:00:00+00:00

Directions:

Open the sachet of red curry paste and squeeze it into a large glass. If you don't have such a bowl, use a large pot. Stir in approximately a tbsp. of milk to thin the dough somewhat. If necessary, add a little more but don't make it too thin.

On a chopping board, cut the tips from the wings with a sharp knife and discard. Add the wings to the red curry paste and fold them through until they are all evenly coated. Wrap the bowl in plastic wrap and let it aside for at least an hour to marinate.

Get your oven preheated to 400F/200C/Gas Mark 6. Lightly oil a roasting tray, lay the wings on it and roast for thirty-five to forty minutes. I've found the wings take a bit longer in this instance due to the covering of the paste. When the wings are ready, take them from the oven and set them aside for ten minutes to rest and cool slightly.

Bring a pot of water to a rolling boil then lift it from the heat. Add the nest of egg noodles. They should take about five minutes to soften but do check the instructions on your pack. Give the noodles an occasional gentle stir as they are softening to help them separate.

Pick the meat and skin from the chicken wings with your hands and discard the bones.

Lay the noodles and the fries (if including) on opposite sides of your serving plate. Arrange the chicken wings meat on top of the noodles and garnish with the basil.

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