4 chicken wings
1 cup minced chicken
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 egg, beaten
1/4 cup + 2 tablespoons phanaeng curry paste
2 cups coconut cream
1 1/2 teaspoons coriander seed, roasted and ground
1 teaspoon cumin, ground
3 tablespoons peanut, roasted and ground
1/2 cup coconut milk
3 kaffir lime leaves, torn
1 tablespoon fish sauce
1 tablespoon palm sugar
1/4 teaspoon sea salt
2 spur chilies, diagonally sliced
1/2 cup sweet basil leaves cooked coconut cream for topping
sweet basil sprig for garnish
1. Debone the chicken wings and put aside. Mix minced chicken, salt, pepper, egg and 2 tablespoons of curry paste together. Fill the mixture into the chicken wings. With a needle, thread the wings to block the filling. Steam the stuffed chicken wings over medium heat until they are just done. Remove from the heat and discard the string.
2. in a pan, cook 1/2 cup of coconut cream until the oil surfaces. Add the remaining curry paste, coriander seed and cumin. Cook until it is fragrant. Add the peanut and the remaining coconut creamTurn to high heat and continue cooking until the red oil surfaces. Reduce to medium heat and add the stuffed chicken wings. Simmer until they absorb the sauce. Add the coconut milk and kaffir lime leaf. Season to salty and sweet taste. Add the spur chili and sweet basil |eaves.Turn off the heat.
3. Arrange the wings nicely on a dish. Top with cooked coconut cream. Garnish with sweet basil sprig and serve.