House of Asia > Recipes > Green curry rice with chicken wings

Green curry with chicken in tomato sauce and coconut milk Chef Lorek House of Asia

Green curry rice with chicken wings

30 min.

2 servings

spicy

5 / 5. Number of votes: 2

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Get the great recipe from Vice MasterChef Polska 2018 Chef LorekGreen curry rice with oven-baked chicken wings in an oriental marinade. The dish is complemented by an aromatic curry sauce with coconut milk and cherry tomatoes. As the author himself says, the dish is simple, quick, and delicious!

Chicken Vegetables Thailand 15-30 minutes

Ingredients

3 chicken wings, cut in half

Marinade:

1/2 teaspoon green curry paste
3 teaspoons of chili sauce with ginger
2 tsp light soy sauce
1 teaspoon fish sauce
1 teaspoon of honey
a pinch of black pepper

Rice:

2 tsp green curry paste
100 ml coconut milk 5-7%
1 teaspoon offish tail
2 tsp light soy sauce
1 teaspoon coconut sugar
300 g cooked basmati rice
1 tablespoon of oil

SOS:

200 ml coconut milk 5-7%
1/2 teaspoon green curry paste
1 teaspoon coconut sugar
3 tsp light soy sauce
10 cherry tomatoes
a pinch of black pepper

A method of preparing

Mix the marinade ingredients in a bowl and place the wings in it. Marinate for at least 1 hour, preferably overnight, in the refrigerator.
Preheat the oven to 200°C (convection). Place the meat on a baking sheet lined with baking paper and bake for 25-27 minutes.
Prepare the rice: Heat oil in a pot and sauté the curry paste for 30 seconds, until fragrant. Add the coconut milk, fish sauce, soy sauce, and sugar, and cook for 3-4 minutes until the sugar dissolves. Add the rice, stir, and cook according to the rice cooking time.
Prepare the sauce: Pour the milk into a pot and bring to a boil. Add the remaining ingredients and cook for 6-7 minutes, stirring occasionally, until the sauce thickens.
Place the rice and chicken wings in the center of the plate, and pour the sauce around it. Garnish with cilantro or Thai basil.