Thai Fried Chicken Wings With Red Fiery Sauce#Foodieextravaganza

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

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Posting day for #FoodieExtravaganza is always the first Wednesday of the month.    

• 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

Thai Noodles With Shrimps#FishFriday

This is a super quick recipe that is satisfying and filling, noodles with fresh shrimp in green curry paste. You can, substitute the noodles for your favorite ones. This recipe comes together under 30 minutes from start to finish.

For this month's Fish Friday event the theme is "Fish for Thanksgiving" and our  host is  Wendy Klik of A Day in the Life on the Farm.  

Ingredients
200 Grams Shrimps

A Sachet of Noodles Masala
Salt or to taste
½ Teaspoon Black pepper powder
2 Cloves Garlic - minced
1 Green Chilly - chopped
1 Cup Boiled Green Peas
3 Tablespoons Thai Green Curry Paste
250 Grams Noodles - Boiled
A Squeeze of Lemon

Method

Boil the noodles as per packet instructions. Keep aside.

Fry the prawns with a pinch of salt, half of the  noodles masala and black pepper powder until they’ve just turned pink. Set aside. 

In the same pan, fry the garlic and green chilly add in the Thai green curry paste, remaining noodles masala and a little water, cook for a minute. Add the peas, prawns, noodles and mix. Serve with squeeze lemon juice.

Enjoy!!
Labels: Asian Cuisine, Prawns, Shrimps, Seafood/Fish, Pasta & Noodles, Green Curry Paste, Thailand, Fish Friday, Main course

Novemeber 2020 Fish Friday event the theme is Fish For Thanksgiving, our host is Wendy ofA Day in the Life on the Farm

• Cheesy Shrimp Stuffed Poblano Peppers from Food Lust People Love
• Crab Stuffed Deviled Eggs from Palatable Pastime
• Cracked Crab with Lemongrass, Black Pepper, and Basil from Culinary Adventures with Camilla
• Shrimp Mini Quiche Appetizers from Karen's Kitchen Stories
• Shrimp Turkey Centerpiece from Sid's Sea Palm Cooking
• Crispy Brussels Sprouts Salad with Seared Scallops from A Day in the Life on the Farm
• Pumpkin and Shrimp Bisque from Making Miracles
• Thai Noodles With Shrimps from Sneha's Recipe

Crispy Beef Chilly- Thai Style

This is so delicious that you must try it and for a dish that comes together in less than 45 minutes.

Serve 4 - 5 

Ingredients
For the Marination 
500 Gram Beef Undercut/Sirloin 
2 Eggs - Whites Only
½ Teaspoon Salt
½ Teaspoon Black pepper powder
2 Tablespoons Light Soy sauce
1 Tablespoon Chili oil
½ Teaspoon Baking soda
6 Tablespoons Heaped Corn flour
Oil as required for deep frying
Other Ingredients 

¼ Cup Oil 
1 Tablespoon Minced Garlic
3 Tablespoons Hoisin sauce or BBQ Sauce
2 Tablespoons Oyster sauce
2 Tablespoons Fish sauce
1 Tablespoon Brown Sugar
3 Tablespoons Chili Garlic Sauce
2 Tablespoons Vinegar
2 Thai Red Chilies / Bird Eye Chilly -chopped
1 Cup Chicken stock
1 Tablespoon Corn flour - dissolve in ¼ cup water
½ Teaspoon Black pepper powder
1 Medium Capsicum - thinly sliced
5 - 6 Kaffir Lime Leaves
2 Spring Onion  - green  cut diagonally
5 Green chilies - slit and sliced
8 - 10 Cashewnuts- fried

Method

Cut  the beef undercut/sirloin meat into juliennes/thin long strips. Marinate the beef with egg whites, salt, black pepper, soy sauce, chili oil, baking soda and corn flour, keep it aside for 15 minutes. Then separate each strip in a big plate. 

Heat oil in a deep frying pan deep fry each strip till crisp and golden for about 6 - 8 minutes, remove. 

Keep aside

Mix all the sauces, vinegar and brown sugar in a bowl. Keep aside.

Heat oil in a wok, add minced garlic, fry till light golden, add all the seasoning, mixed sauces and chicken stock brig it to a boil

add fried beef, let it simmer then add all the veggies, and kaffir lime leaves, except the spring onions, cook for a minute, thicken with corn flour paste, garnish with spring onions and cashew nuts.

Serve with steamed rice or noodles

My Notes 

If you do not have Hoisin sauce substitute it with BBQ Sauce.

Labels : Asian Cuisine, Beef, Thailand, Chillies, Stir Fry, Main course

A Quick Tom Yum Goong#FishFriday

A Tom Yum Goong is a Spicy Shrimp Soup. It's Thailand's most famous soup. Healthy, flavorful, and delicious. Made with Tom Yum paste this is one of the easiest and quickest soups to make.

Soups or Stews from Around the World is the month's theme for the Event for Fish Friday Foodies, and our Host is Camilla M. Mann.

This soup is so spicy. Made it as per the instructions given in the packet.  To wash this down I, boiled egg noodles and had with it. Anyway this was a quick , easy to make and with the noodles it became a complete meal.

Serves 2
Ingredients 

2 Tablespoons Tom Yum Paste/One Sachet

6 Button Mushrooms - chopped 

6 Large Prawns
1 Teaspoon  Fish Sauce
1 Teaspoon Lime juice or to taste
Salt to taste
500 Ml Water

Method

Boil  the water in a pot, mix in tom yum soup, bring it to a boil now add the  mushrooms and prawns inside the pot. Leave to boil for another 5 minutes.  Add the fish sauce, lemon juice and salt to taste.  Give it a good stir.  

Serve  hot.

Labels : Soup, Fish, Thailand, Fish Friday, Tom Yum Paste, Healthy
Here are some of the other Soups or Stews from Around the World 

• A Quick Tom Yum Goong by Sneha's Recipe
• Bacalhoada (Portuguese Salt Cod Stew) by Culinary Adventures with Camilla
• Broget Fish Soup (Broget Fiskesuppe) by Sid's Sea Palm Cooking
• Caldo de Camaron (Mexican Shrimp Soup) by Palatable Pastime
• Cullen Skink by Caroline's Cooking
• Moqueca (Brazilian Fish Stew) by Making Miracles
• Portuguese Fish Stew (Caldeirada de Peixe) by Karen's Kitchen Stories
• Provencal Seafood Bisque by A Day in the Life on the Farm
• Shrimp and Poached Egg Stew by Food Lust People Love

Vegan & Gluten Free Thai Tofu Red Curry

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 

Thai Red Coconut Chicken Curry

As I have already shared with you in my previous post here, that my daughter and me love Thai Red Curry and this a another delicious dish.  So let's go to the recipe.

Ingredients

2 Tablespoons Red Curry paste - I used Pantai
1(400ML) Can Coconut Milk 
Small Eggplants, cut into quarters

2 Garlic cloves - minced
1 Teaspoon Ginger - chopped

3 Teaspoon  Fish sauce
1 Tablespoons Brown sugar
1 Cup Chicken stock
1 Onion - chopped
300 Grams Chicken - cut in curry pieces

A few Lime leaves

A few Basil leaves

2 Tablespoon Oil

Salt to taste

Method

Heat oil to wok, stir-fry eggplants, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes. Then add the chicken pieces and stir fry  again for about 3 minutes. Pour in chicken stock, coconut milk and bring to boil stirring it continuously. When it comes to a boil reduce heat to low and cook for 5 minutes.

Add fish sauce, sugar, lime leaves , salt, cover and cook, stirring occasionally, until slightly thickened about 10 minutes. Add basil and serve hot with steamed rice enjoy.

Labels : Chicken, Thailand, Red Curry Paste, Fish Sauce, Asian Cuisine

Thai Red Curry Prawn with Rice Noodles

Who doesn't love a Thai curry?  My favorite is Thai Red Curry Pot Rice, its  delicious.  This recipe is somewhat similar but a quick version minus all the extra trimmings.  This simple noodle dish can be on the table in minutes and is delicious, with creamy texture!

Ingredients
200 Grams Dried Rice-stick or Glass noodles
2 Tablespoons Oil
1 Cup Prawns - peeled,  de veined
3 Tablespoons Thai Red curry paste
1 Cup Fish stock  ( see notes)
A Tin of Coconut milk
100 Grams  Beans, cut into 5 cm lengths
200 Grams  Cherry tomatoes - halved ( see notes)
1 Tablespoon Palm sugar
2 Tablespoons Fish sauce
1 Tablespoon Lime juice

2 Tablespoons Coriander leaves - chopped

1 Teaspoon Cornflour mixed in 2 Tablespoons fish stock

Salt to taste

Method
Place noodles in a large, heat proof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until softened. Drain. Set aside.

Add a 1/2 teaspoon of salt to the prawns and keep aside.

Heat a wok over high flame. Add the oil. Cook prawns, in batches, for 1 to 2 minutes or until prawns turn pink. Transfer to a bowl. Cover to keep warm. 

In the same wok, add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Add beans. Simmer for 3 to 4 minutes or until beans are bright green and tender.  

Return prawns to wok. Add tomato. Simmer for 2 to 3 minutes or until heated through. Stir in sugar, fish sauce and lime juice and cornflour mix.  Stir till the gravy is lightly thick. Taste and then add salt if necessary.  Divide noodles between bowls. Spoon over curry. Top with coriander.  Enjoy.

The next day I had the gravy that was remaining with hard crusted bread, that too tasted divine.

My Notes:

Used the tomatoes available here and chopped  them in big pieces.

Used fine rice glass noodles.

Adjust the curry paste according to your taste or add a chopped red chilly for more spice.

To Make the Fish Stock:  

All the heads and the outer covering of the prawns,  washed them well then added 1.1/2 cup of water and boiled it for 10 minutes.  This was used to make the gravy.

Labels : Fish, Prawns, Rice Noodles, Red Curry Paste, Thailand, Asian Cuisine, Blogging Marathon

This is Day 3 of the Marathon theme Combos from Countries.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up