Green Curry is milder in flavour than Red Curry in North America. The reverse is true in Asia, where green curry us much spicier than red.
If you are looking for a change, these wings pair well with Jasmine Rice and a crisp white wine such as Riesling, Chenin Blanc, Pinot Gris or Sparkling. Depending on the brand of green curry and whether you baste during the cooking phase will determine how spicy the wings will get. Thai Kitchen Green Curry Paste is a thicker and spicier version than Blue Dragon Green Curry Paste; which is milder and more like relish in texture.
Ingredients
Thai Kitchen Green Curry Paste
- 48 chicken wing pieces
- Slight ½ cup (112 gr) jar of Thai Kitchen Green Curry (2 CHO/TBSP) 14.9 CHO
- 1 cup (250 ml) coconut milk (3 CHO/125 ml) 6 CHO
- Garnish with Cashews Cilantro and Lime Wedges
TOTAL CHO 20.9 CHO
- 20.9 CHO DIVIDED BY 48 WINGS = .435 CHO/WING
Blue Dragon Thai Green Curry Paste
- 48 chicken wing pieces
- or ½ cup (125 gr) Blue Dragon green Curry (1 CHO/TBSP) 8 CHO
- 1 cup (250 ml) coconut milk (3 CHO/125 ml) 6 CHO
- Garnish with Cashews Cilantro and Lime Wedges
TOTAL CHO 14 CHO
- 14 CHO DIVIDED BY 48 WINGS = .291 CHO/WING
Instructions
- Mix marinade ingredients in a small bowl. Place chicken wings in a large Zip lock bag and add marinade. Toss so all wings are covered and refrigerate for 2 hours.
- Pre Heat oven to 400
- Line 2 large baking sheets with parchment and add wings. Cook for 40 minutes without flipping. Turn broiler on and rotate pans on top rack until wings are a little more than golden in color.
Recipe Notes
The Thai Kitchen curry paste is thick and pretty much all of it will remain on the wings. The Blue Dragon is thinner and there will be left over. If you want a moist and very mild curry flavour, discard remaining marinade. If you want a bit more flavor, add remaining marinade to a small saucepan and bring to a simmer for 5 minutes. Baste wings with some of the marinade halfway through cooking and estimate each wing to be approximately the same as the Thai Kitchen – .435 CHO/WING
