Stuffed Chicken Wings in Phanaeng Sauce

Ingredients
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

Preparation
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.

(Serves 4)

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Prawns in Phanaeng Sauce

Ingredients
6 fresh water prawns (150 grams each)
1 1/2 cups coconut cream
2 teaspoons rice flour
2 tablespoons phanaeng curry paste
2 tablespoons fish sauce
1 tablespoon sugar
2 red spur chilies, shredded
2 kaffir lime leaves, shredded red spur chili slices, shredded kafFrr lime leaf and sweet basil sprig for garnish

Preparation
1. Clean the prawns. Remove the shell and tentacles but keep the tails intact. Devein and put aside.

2. In a pot, mix 1/2 cup of coconut cream with rice flour. Simmer over low heat until it is thick. Remove from the heat.

3. In a pan, cook another 1/2 cup of coconut cream over medium heat until the oil surfaces. Add the curry paste, cooking until it is fragrant and the red oil surfaces. Add the prawns and cook until they are just done Pour in the remaining coconut cream and bring to a boil. Reduce to low heat. Season to salty taste. Add shredded spur chili and kaffir leaf. Stir to mix well and turn off the heat.

4. Ladle onto a dish. Top with the coconut cream prepared in step 2, spur chili slices kaffir lime leaf and sweet basil sprig.

(Serves 3)