This sauce gives wings a bold flavor (and color!), along with a touch of heat that will have you reaching for more.
Makes about 1½ cups
Ingredients
1 tablespoon canola oil
2 shallots, chopped
1 (1-inch) piece of ginger, peeled and minced
2 cloves garlic
1 tablespoon salt
3 tablespoons yellow curry paste
1 (13.5-ounce) can coconut milk
1 tablespoon curry powder
Juice of 1 lime
Directions
To a large pan over medium heat, add the oil and warm. Add the shallots, ginger, and garlic and sauté until soft. Season with salt and add the curry paste, coconut milk, and curry powder. Stir and let simmer for about 15 minutes, until the mixture thickens. Pour the mixture into a blender and add the lime juice. Blend until smooth. In a large bowl, toss with grilled chicken wings.
Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska