Sneha's Recipe: Thai

This sauce is super delicious. Fiery, but it does not burn your mouth. You will love, you'll be licking your fingers for sure.

Serves 4
Ingredients
For The Marination
9 Chicken Wings With Skin
2 Tablespoons All Purpose Flour
1 Tablespoon Heaped Potato Starch/Corn flour
¼ Teaspoon Heaped Baking powder
1 Teaspoon Sesame seeds
1 Tablespoon Thai Red Curry Paste
1 Teaspoons Lemon juice
1 Small Egg
¼ Teaspoon Salt
½ Teaspoon Chicken powder
1/8 Teaspoon White pepper
For The Red Fiery Sauce
½ Cup Water
½ Teaspoons Red Pepper Flakes
1 Teaspoon Ketchup
2 Tablespoons Sweet & Sour Sauce
½ Teaspoon Vinegar
1 Teaspoon Sugar
1 Teaspoons Corn flour - dissolved

Method
For Wings Marination

Marinate chicken wings with all the given ingredients for 30 minutes, or overnight in the refrigerator.
Mix the all purpose flour, baking powder, potato starch and sesame seeds well.
Before frying add the egg and the flour mix. Mix well so that the wings are coated with this mixture.

Heat oil in a deep frying pan , place the wings in a single layer (fry them in batches), let them fry on medium low flame for 10 minutes on one side, then turn the sides and let it fry for another 5 minutes . Then fry the next batch of wings. Remove them to when done. Just before serving refry them in hot oil on high flame for just 2 - 3 minutes or till crisp and golden.
For The Red Fiery Sauce

Mix all given ingredients except the corn flour in a sauce pan, cook till mixture reduce to nearly half. Mix the corn flour in a tablespoon water, add it to the sauce and keep stirring till it thickens.

Serve the fried wings with this Red Fiery Sauce.

Enjoy!!
Labels: Thai, Red Curry Paste, Thailand, Asian Cuisine, Chicken Wings, Dipping Sauce, Appetizer

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Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings by Culinary Adventures with Camilla
Copycat Canes Chicken and Sauce by Palatable Pastime
Dirty Fried Chicken by Karen's Kitchen Stories
Korean Fried Chicken by A Day in the Life on the Farm
Thai Fried Chicken Wings With Red Fiery Sauce by Sneha's Recipe
Vegan Buffalo Chicken Sandwich by The Spiffy Cookie

Veganism is fast catching up with many. My daughter, too has turned to veganism. Whenever she is with us, I, have to be careful as to what is used in preparing food. Now, very often you will find vegan recipes on my blog.

Though me and my husband tried to reason out with her, we still support her becoming a vegan. I, go out of my way to cook total vegan food her, we love her too much.

This tofu curry is so delicious, quick and easy. Add more curry paste if you want it spicy. This had just the right amount of spice

Ingredients

250 Grams Tofu - cut into big pieces

250 Grams Broccoli - cut into florets
100 Grams French beans - cut into long sticks
100 Grams Carrot - cut into long stcks
1 Small Green Capsicum - cut into big pieces
1 Small Red Capsicum - cut into big pieces
1 Small Yellow Capsicum - cut into big pieces
4 Small Shallots / Baby Red Onions - cut into two
5 -6 Kaffir Lime Leaves - chiffonade cut
5 -6 Basil leaves - torn
1 Teaspoon Palm Sugar
Salt to Taste
1 Can (400 ML) Coconut Milk
3 Tablespoons Thai Red Curry Paste
1 Teaspoon Heaped Corn Flour Slurry

3 Tablespoons Oil

Method

In oil in a deep pan or kadai, add the curry paste, beans, onion, broccoli and carrot, saute till the veggies are well coated with the paste for 3 minutes. Then add 1 cup water and cover with a lid, cook on medium low flame till the veggies are cooked.

When the veggies are cooked open the lid, add salt to taste and sugar, give it a quick stir, add the kaffir lime chiffonade and the basil leaves, stir again, add the coconut milk , tofu and colored capsicums, bring it to a rolling boil stirring continuously. Reduce the flame and check for gravy consistency. Add more water if necessary, cover and cook for 2 minutes. Then open the lid, add the cornflour slurry and stir it, let it cook so that it thickens the gravy a little. Take off flame and serve hot with steamed noodles or rice.

We enjoyed with steamed rice.

Labels : Thailand, Thai, Red Curry Paste, Tofu, Vegan, Gluten free, Healthy, Main course